This potato fennel gratin recipe is an easy-to-make side dish that pairs well with any main meal. The bread crumb topping of these roasted potatoes and fennel brings this whole dish to another level!
Jump to:
Introduction
Roasting vegetables is one of the easiest techniques to concentrate the natural flavors of the vegetables, but the caramelization actually heightens their natural sweetness.
This is especially true whether roasting Brussels sprouts, cauliflower, or broccoli. In particular, roasting fennel not only makes this aromatic licorice-scented bulb taste sweeter, but it literally melts in your mouth.
If you recall, in this roasted fennel recipe, we parboiled the fennel before baking it with a panko topping. The parboiling prevented the fennel from drying out in the oven during the roasting process.
Today, we are using a slightly different method to obtain similar results. In fact, this ensures that both the potatoes and the fennel do not dry out during the roasting process.
This is the same technique we applied with these balsamic roasted red potatoes and this roasted potatoes and carrots. More specifically, once this anise-flavored vegetable is combined with potatoes, shallots and lemon, the dish is covered with aluminum foil before being baked in the oven. The dish then continues to roast uncovered.
Although the sweet undertones of fennel and the potatoes’ earthiness can be enjoyed as is, garnishing it with a bread crumb topping brings it to the next level of deliciousness.
Let get started to see for yourself how effortless it is to make this roast fennel and potatoes recipe.
Mise en place
Quartering the fennel: The first thing we will do is properly rinse the fennel under cold running water. Remove the outer layers if they appear blemished. Another option is using a vegetable peeler.
Next, cut off the stalks from the bulb and trim about one-eighth of an inch off the root end. Leave the inner core intact. Reserve the fennel fronds.
Place the bulb upright and slice it in half. Then, cut the fennel through the core into 1/2 inch thick wedges.
Prep the shallots: Remove the outer peel of 4 medium-sized shallots, leaving the root ends in place. Slice them in half, lengthwise, and set them aside for now.
Prep the red potatoes: Rinse and scrub about 1½ pounds (680 grams) of red potatoes under cold running water. Pat dry with a clean tea towel. Cut them into quarters.
Slice the lemon: Rinse and pat dry 1 lemon. Cut in half. Thinly slice one half of the lemon. Reserve the other half for garnishing the final dish.
Instructions
Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another in the middle of the oven.
Spray a baking dish or roasting pan at least 9 by 13 inches with cooking spray.
Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.
Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or taste). Toss one more time to combine. Arrange in a single layer.
Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
These oven-roasted potatoes and fennel taste amazing at this point, but we will make them a little tastier.
During the last 10 minutes of roasting time, sprinkle the vegetables’ tops with the bread crumb topping (see next paragraph). Breadcrumbs will become crisp and golden.
Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.
Bread crumb topping
While the potatoes and fennel are roasting in the oven, let’s make the bread crumb topping.
As you can see, you can use the large holes of a box grater to grate your day-old bread. Include the crusts as they provide a lot of texture.
In a small bowl, combine 1 cup (about 50 grams or 2 ounces) of day-old breadcrumbs, 2 tablespoons of chopped fresh Italian flat-leaf, 1 minced garlic clove, with 1 tablespoon of olive oil.
Variations
To make a cheese crumb topping, add 4 tablespoons of grated parmesan cheese to the bread crumb mixture.
For a vegan version, replace the breadcrumbs with authentic Japanese panko.
Tips
- Larger fennel bulbs are better for cooking as they are easier to cut into wedges.
- Leaving the fennel core in place allows the wedges of the fennel to remain intact and this, in turn, creates a wonderful surface for it to roast.
- Take a minute or two to toss the vegetables together with the oil and herbs properly. Ensuring the entire surface is coated with oil creates a crispy surface and keeps the moisture in extra tender vegetables.
- Cut the vegetables in approximately the same size to ensure uniform cooking.
- Total roasting time depends on the size of the vegetables.
- Although fine breadcrumbs can be used for this recipe, the texture will not be as crisp.
FAQ
Yes. The texture will be crispy and just as delicious.
Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. These roasted potatoes and fennel do not freeze well.
This easy-to-make roasted fennel recipe with potatoes makes an excellent side dish with almost any fish, chicken, or meat supper. Once you taste these richly flavored vegetables, this will quickly become one of your go-to side dishes for everyday and festive occasions.
More fennel recipes
On its own, raw fennel with its crispy texture and distinctive anise-like flavor makes a great snack. This raw state also contributes a delicious crunchy texture to salads. This Sicilian fennel orange salad is a perfect example. Additional refreshing salads include this celery root and fennel slaw and this cauliflower fennel salad.
Recipe inspiration
I positively adore the Barefoot Contessa, aka Ina Garten. She is truly so inspirational!
In the past, I’ve adapted a few of her mouth-watering recipes and transformed them into slightly healthier versions that still taste great.
This grilled polenta recipe is a great example. I’ve been making it for over a decade and it is still one of my go-to side dishes for summer barbecues.
If you were to google “potatoes au gratin Ina Garten” you would find a very decadent potato side dish made with heavy cream and lots of cheese. Ina’s recipe definitely falls into the category of a special treat.
Although I am sure her dish is delicious, the dietitian in me was on a quest to create a healthier combination of fennel and potatoes.
I also based myself on my mom’s recipe as she would love to roast potatoes with fennel together.
The results are a hit with my family!
I hope you have a chance to try it. Enjoy.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ If you have made this roast fennel and potatoes recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Potato Fennel Gratin Recipe
Ingredients
- 1½ pounds red potatoes scrubbed then quartered
- 1 fennel bulb halved then quartered
- 4 shallots halved
- ½ lemon thinly sliced
- 2 tablespoons olive oil extra virgin
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons Italian flat-leaf parsley fresh and finely chopped
- fennel fronds optional, to garnish
- lemon slices optional, to garnish
Bread crumb topping
- 1 cup breadcrumbs grated day-old bread, can also use panko
- 2 tablespoons Italian flat-leaf parsley
- 1 garlic clove minced
- 1 tablespoon olive oil extra virgin
Instructions
- Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
- Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
- Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.
- Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
- Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss one more time to combine. Arrange in a single layer.
- Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
- Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
- Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
- While the potatoes and vegetables are roasting in the oven, prepare the bread crumb topping (see below).
- During the last 10 minutes of roasting time, sprinkle the tops of the vegetables with the bread crumb topping. Breadcrumbs will become crisp and golden.
- Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.
Bread crumb topping
- In a small bowl, combine grated day-old breadcrumbs, chopped fresh Italian flat-leaf, minced garlic clove, with olive oil.
Notes
- Larger fennel bulbs are better for cooking as they are easier to cut into wedges.
- Leaving the fennel core in place allows the wedges of the fennel to remain intact and this, in turn, creates a wonderful surface for it to roast.
- Take a minute or two to properly toss the vegetables together with the oil and herbs. Ensuring the entire surface is coated with oil creates a crispy surface and helps to keep the moisture in resulting in extra tender vegetables.
- Cut the vegetables in approximately the same size to ensure uniform cooking.
- Total roasting time depends on the size of the vegetables.
- For a vegan version, replace the breadcrumbs with panko.
Wendy
Loved this! The fennel , potatoes, shallot and lemon…..so good! For me, not sure I needed the breadcrumbs, but my husband loved them. Will be making this again!
Maria
How wonderful Wendy! Thanks so much for sharing!
val
I can’t wait to try this roasted potato dish! It looks amazing! Thanks.
Maria
My pleasure Val. It makes the perfect side dish for so many main dishes.