Side Servings

Potato-and-fennel gratin

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20 minutes
1 hour
Wine/Spirit Pairing
Woolworths Jordan Unwooded Chardonnay

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  • 750 g potatoes, peeled
  • Sea salt and freshly ground black pepper, to taste
  • 1 T butter, plus extra for greasing
  • 1 clove garlic, crushed
  • 1 cup cream
  • 1 large fennel, or 2 medium bulbs, trimmed

Preheat the oven to 200°C. Slice the potatoes and fennel very thinly. Place in a bowl of cold water. Drain and dry well.

Layer half in a well-buttered ovenproof dish. Season and dot with butter. Repeat with the remaining potatoes and fennel.

Add the garlic to the cream. Place in a saucepan and heat until it comes to the boil. Remove immediately and pour over the potatoes and fennel. Bake for 1 hour, or until the cream has been absorbed, and the vegetables are tender and browned.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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  • Sonet Green
    19 February 2019

    How much fennel for the Potato-and-fennel gratin recipe? It is not in the ingredients list.

    1. default
      19 February 2019

      Hi Sonet,
      We’ve amended the recipe. You need 1 large bulb of fennel. Happy cooking!

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