Potato Lemon Gratin

This is a light and bright version of traditional au gratin potatoes.

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3 lbs potatoes, any variety, cut into 1/4" thick rounds
1 tbsp fennel seed
2 lemons, sliced into thin rounds, leaving the skin intact


  1. Heat oven to 350F
  2. In a greased baking dish, shingle the potatoes into an even layer
  3. Season with salt and pepper and a sprinkle of the fennel seed
  4. Top with a layer of the lemon round then repeat until through all of the potatoes
  5. Cover with tinfoil and bake until the potatoes are tender when pierced with a knife, about 35 min
  6. Remove and serve warm