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fennel potato gratin

Fennel and Potato Gratin

The combination of fennel and potatoes with the creamy béchamel soften the flavour of the fennel.
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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Side dishes, Vegetarian
Cuisine International
Servings 4 people
Calories 290 kcal

EQUIPMENT (click pictures for details)

Baking tray
Cooking Brush
Paring knife



Prepare the fennel

  • Cut the fennel lengthwise into 6 quarters, discard the green shoots.
  • Put 2 tbsp olive oil, the bay leaf, thyme and the crushed garlic in a large saucepan and arrange the fennel wedges on top with 100 ml water. Season with salt and pepper.
    cooking fennel with aromats
  • Place the saucepan on the stove and cook the fennel with the lid on until soft and tender
    cooked fennel

Prepare the gratin

  • Peel the potato and cut into 4 to 5 mm slices. Use a brush to grease the bottom and sides of the baking dish with soft butter.
    all ingredients of fennel potato gratin
  • Place the béchamel sauce on the bottom of the baking dish.
    Bechamel sauce pouring in oven dish
  • Align the cooked potato slices and fennel wedges on the béchamel sauce.
    organising fennel and potato
  • Sprinkle grated parmesan cheese on top.
    fennel potato gratin adding cheese
  • Bake at 180°C for 25-30 minutes until golden brown on top and serve immediately.
    fennel potato gratin


  • Étuver is a French culinary word which means cooking vegetables under cover in a small amount of water or fat over a low heat until soft and tender.
  • Choose fennel that is bright white and has no discoloration or soft spots.

Nutrition for 1 portion

Calories: 290kcalCarbohydrates: 10gProtein: 8gFat: 25gCholesterol: 20mgSodium: 1180mgFiber: 1gSugar: 5gVitamin A: 785IUVitamin C: 1mgCalcium: 205mgIron: 1mg
Keyword fennel, gratin, oven dish, potatoes
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