Potato Fennel Gratin Recipe

This potato fennel gratin is an easy recipe that pairs well with any main meal. The breadcrumb topping brings this side dish to another level!

Serve this potato fennel roast with baked chicken thighs, this classic rack of lamb recipe, or veal scallopini.

Jump to:

• Introduction
• Let’s prep our recipe
• Instructions
• Bread crumb topping
• Variations
• Tips
• FAQ
• More fennel recipes
• Recipe inspiration
• Recipe

Introduction

Roasting vegetables is one of the easiest techniques to concentrate the natural flavors of the vegetables, but caramelization heightens their natural sweetness.  

This is especially true whether roasting Brussels sprouts, cauliflower, or broccoli. In particular, roasting fennel makes this aromatic licorice-scented bulb taste sweeter and melt in your mouth.

If you recall, we parboiled the fennel before baking it with a panko topping in this roasted fennel recipe. 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. This ensures that 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 these 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 breadcrumb topping brings it to the next level of deliciousness. 

Let’s get started to see how effortless it is to make this roast fennel and potatoes recipe.

Let’s prep our recipe

Quartering the fennel: First, we will adequately 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 ½-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.

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 30-40 minutes or until the vegetables are golden, slightly crispy on the edges, and cooked through.  Gently toss the vegetables twice as they are roasting in the oven. 

These oven-roasted potatoes and fennel taste amazing, but we will make them a little tastier.  

During the last 10 minutes of roasting, 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

Make the homemade bread crumbs topping while the potatoes and fennel roast in the oven. 

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 parsley, 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

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. Here are some examples:

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.

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Ciao for now,

Maria 

★★★★★ If you have made this roasted fennel potatoes recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe