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!
2tablespoonsItalian flat-leaf parsleyfresh and finely chopped
fennel frondsoptional, to garnish
lemon slicesoptional, to garnish
Bread crumb topping
1 cupbreadcrumbsgrated day-old bread, can also use panko
2tablespoonsItalian flat-leaf parsley
1garlic cloveminced
1tablespoon olive oilextra 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.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.