Fennel Gratin


  • 10 Idaho® potatoes
  • 2 qts heavy cream
  • 3 heads of fennel
  • 1 cup fennel seed toasted and ground
  • Salt and pepper to taste


  1. Thinly slice potatoes into cream so they do not discolor.
  2. Do the same with the fennel.
  3. Add fennel seed, salt and pepper.
  4. Cook until tender then layer in gratin dishes, not too much cream. Make sure they are evenly layered then top with cream.
  5. Cook in 400° oven until golden brown on top.
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Yield: Serves 6

Kerry Heffernan
South Gate ,Jumeirah Essex House Hotel
New York City

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