Gratin with Fennel and Potato

Gratin with Fennel and Potato

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4 Servings

Mixing the fennel with the potato creates a very light and flavorful dish, with delicate undertones of anise and garlic.


  • 5 garlic cloves
  • 1-1/2 pounds fennel, stocks and base sliced thinly
  • 4 tablespoons of olive oil
  • 1-1/2 pounds fingerling potatoes, sliced thinly
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees.
  2. In a medium-sized sauté pan, heat the oil over medium-low heat. Add the garlic and the fennel, sprinkle with salt and pepper and sauté for 6 minutes until soft.
  3. Add the potatoes to the pan and increase the heat to medium-high. Continue to sauté the mixture for 5 minutes, or until the potatoes start to brown.
  4. Transfer fennel mixture to a glass baking dish, cover with foil and bake in oven for 16 minutes. Remove foil and continue to bake for 4 more minutes until lightly browned on top. Serve immediately.


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