Fennel & potato gratin

Fennel & potato gratin

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 6
This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal212
  • fat8g
  • saturates2g
  • carbs30g
  • sugars4g
  • fibre5g
  • protein6g
  • salt0.3g
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  • 2 fennel bulbs, trimmed
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg floury potato, thinly sliced (see tip, below)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300ml vegetable stock
  • 250g cherry tomato, preferably on the vine
  • 25g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

  2. Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

  3. Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

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Comments, questions and tips

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6th Apr, 2015
This was a very easy recipe to assemble and prepare (provided you have a mandolin). The taste of the fennel was a little overpowering for my tastes so I would probably use less next time around.
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