Gratin of Potatoes and Fennel
In the heart of French cuisine, there exists a profound respect for humble vegetables, transformed through the alchemy of slow cooking. The Gratin de Pommes de Terre et Fenouil is one such quiet triumph—a dish that brings together the sweet licorice notes of fennel with the grounding comfort of potatoes, all enrobed in a luxurious garlic cream, then baked to golden perfection.
Though gratins are beloved across France, this variation has its soul in the South. In Provençal markets, bulbs of fresh fennel sit alongside heirloom potatoes, and it is not uncommon to find this gratin served alongside roasted fish or leg of lamb. Its appeal lies in the gentle melding of flavors—fennel's aniseed brightness mellowed by slow cooking, potatoes offering structure and richness, and cheese providing just the right touch of indulgence.
While many gratins rely solely on dairy richness, this version draws added depth from chicken stock, tomato purée, and a whisper of lemon juice. These additions lend a subtle Mediterranean character—bright, savory, and surprisingly light despite the dish’s creamy indulgence. The gratin can accompany roast chicken or grilled fish, yet it holds its own as a stand-alone supper, paired with a simple green salad and a glass of rosé.
It’s a dish that captures the rustic elegance of French cuisine: unfussy yet deeply satisfying, refined in its simplicity.
The inspiration for my recipe is based on Paul Bertolli's from the book "Chez Panisse Cooking" with a few modifications.
Gratin of Potatoes and Fennel
Prep Time 15 minutes | Cook Time 1 hour + 15 minutes + 10 minutes resting | Servings 4 to 6
Ingredients:
1 fennel bulb, trimmed and thinly sliced, about an 1/8th of an inch
4 fat garlic cloves, peeled
1 tablespoon of fresh lemon juice
3 cups of homemade chicken stock
1 cup heavy cream
4 or 5 medium Yukon Gold potatoes, peeled and thinly sliced, about an 1/8th of an inch
3 cups of water
1/2 cup tomato purée (see notes)
salt and freshly ground black pepper
1 cup grated Gruyère or Comté cheese
1/2 cup homemade bread crumbs
drizzle of fruity olive oil
Instructions:
Preheat the oven to 350°F (180°C).
To cook the fennel: In a small pot, combine the fennel, garlic, lemon juice, and chicken stock. Bring to a boil, then reduce to a simmer and cook until the fennel is tender, about 15 minutes. Remove the fennel with a slotted spoon and continue simmering the liquid until it reduces to about 1/4 cup. Add the heavy cream and simmer for another 10 minutes. Pour the mixture into a blender and purée until smooth. Set aside.
To cook the potatoes: In a large saucepan, combine the potatoes and water. Bring to a gentle boil, then simmer for 5–7 minutes, just until slightly tender. Remove the potatoes with a slotted spoon and set aside.
Assemble the gratin: In an ovenproof dish, spread the tomato purée over the bottom. Arrange alternating layers of fennel and potato, seasoning each layer with salt and pepper, sprinkling with a bit of grated cheese (reserving 1/4 cup for the top), and spooning over the garlic cream.
Sprinkle the top with the remaining cheese and breadcrumbs. Drizzle lightly with olive oil and bake for 1 hour, or until the top is golden and bubbling.
Let the gratin sit for 10 minutes before serving—this allows the flavors to meld and the texture to settle.
Wine Pairing
To complement the fennel’s aniseed lift and the gentle acidity of the tomato and lemon, look to a white Cassis or Bandol Blanc, both Provençal wines with maritime minerality and subtle herbal notes. A rosé from Clos Ste Magdelaine or Côtes de Provence also pairs beautifully, enhancing the dish’s sunny undertones while cutting through its creamy richness.
Notes
I grow a large amount of tomatoes in my garden every year. After I am done with my tomato tartes, tomato sandwiches, BLTs, and Salade Niçoise, I start making tomato purée for year-round use. I wash the tomatoes, cut them into large chunks, and roast them with salt, pepper, and olive oil in a 350°F (180°C) oven until their water has released and evaporated. Then, I purée the tomatoes using a food mill, pour them into clean jars, and freeze them.
This gratin is the perfect foil for grilled lamb chops, roast chicken, or a whole roasted loup de mer. To be honest, it’s just as lovely eaten on its own with a big green salad.
Final Thought
The Gratin of Potatoes and Fennel is a celebration of quiet depth—a dish where no ingredient shouts, yet all sing in harmony. With its layers of flavor, from the sweetness of fennel to the savory embrace of broth and cream, it invites both comfort and contemplation. Whether shared at a leisurely Sunday lunch or served beside a simple roast, this gratin captures the very soul of southern French home cooking.
