Potato Fennel Casserole

This version of a potato gratin is packed with flavor and light enough to pair with a hearty meal

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3 lbs yellow potatoes, sliced into 1/4" thick rounds
1 head fennel, sliced thinly
2 lemons, sliced into paper thin rounds (rind and all)
6 cloves garlic, sliced thinly


  1. Heat oven to 350F
  2. Grease a casserole dish with olive oil or butter
  3. Lay a layer of sliced potatoes along the bottom and sprinkle with salt and pepper
  4. Lay a layer of fennel and sprinkle with salt and pepper
  5. Lay a layer of lemon and sliced garlic
  6. Repeat until through all the vegetables finishing with a layer of potatoes
  7. Cover with foil and bake until the potatoes are tender about 40 minutes
  8. Remove from the oven, uncover and serve