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fennel and potato gratin

Fennel Potato Gratin

Course: Main Course, Side Dish
Cuisine: French
Keyword: fennel recipes, gratin recipes, Vegetarian recipes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6 people
Author: Mama the Passionate Gardener
This is the perfect dish as a side dish for your special events or the main dish for meatless Monday.
Print Recipe


  • Mandolin


  • 2 tbsp butter
  • 1 cup leeks washed, chopped
  • 3 lbs potatoes washed and peeled
  • 2 fennel bulbs green part cut off
  • sprigs of thyme
  • 1.5 cups heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups grated cheese of your choice


  • Melt the butter in a skillet, then saute the leeks till soft.
  • Use a mandolin to slice the fennel thinly. Then add it to the pan to saute for a few minutes till tender. Season with salt and pepper.
  • Slice the potatoes as thin as possible. Using a mandolin makes the job very easy.
  • Grease a shallow casserole dish and lay one first layer of potatoes. Season with salt and pepper. Sprinkle some of the thyme over it.
  • Pour half of the cream over the potatoes, then sprinkle some of the cheese you've chosen.
  • Lay the fennel leek mixture evenly over the first layer of potatoes. Then arrange the remaining slices covering the fennel.
  • Pour the remaining cream over them and sprinkle with cheese and thyme. Don't forgret to season with salt and pepper.
  • Bake at 375F (200C) for 30 minutes covered with aluminum foil. Uncover for the last ten minutes to get the golden brown color or "gratiner."