In a pile on Puddinn’s counter, there was cheese, cream, potatoes, onions, olive oil, butter, and fennel (trust me, cooked fennel is good). I saw it, helped her stir, then had to go immediately home to make another pan for myself. And Tyson.

It’s the Barefoot Contessa’s Potato Fennel Gratin, and it’s just damn mean. This is probably why my jeans feel tight, no? I’m going to go climb the Coit Tower stairs in San Francisco right now. (One last day! Travel report to come later this week.)

Think that’s enough cheese?

I served it with roasted rainbow carrots, a salad, and a pork tenderloin recipe that still needs some work.

Make it for Thanksgiving, and then meet me at the foot of Camelback to atone. We’ll have to go up and back eight times, I think.