Potato-fennel gratin from The Barefoot Contessa Cookbook (page 156) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krwhte on January 12, 2026

    This was excellent! The dish came out perfectly, and I loved the fennel / potato combination.

  • cadfael on September 01, 2024

    A favourite for many years

  • Lepa on March 08, 2020

    We needed some comfort food today so I finally tried this recipe and it is so incredibly delicious! I followed the recipe exactly, even though I was a bit skeptical about the fennel. It was such a great addition! I will be making this again!

  • mamacrumbcake on December 31, 2019

    Delicious and surprisingly quick prep if you use a mandolin (and wear a Kevlar glove). People always rave about these potatoes. I have scaled this recipe up and down and find that the cooking time is directly proportional to the quantity. So for a half size recipe, 45 minutes; a double recipe, 3 hours. The perfect amount for 9x13 pan is 1.5x, as a single recipe seems a bit on the thin side for me. A doubled recipe will fill a standard 9x13 to the top and you will not be able to get all of the cream into it. Bake it on top of a baking sheet to capture spills. The cheese browns very quickly, so I wait until the last 20 minutes to add the reserved cheese. I don’t think this needs the reserved cream and usually skip it. When the recipe is scaled 1.5x, it is perfect for a dinner for 15 people as part of a buffet with other side dishes.

  • kari500 on November 03, 2019

    LLD made this with less fennel (unnecessary because you barely taste it, and I love fennel), and it was fantastic.

  • anya_sf on December 23, 2018

    Made 1/2 recipe in a 7"x10" dish. Sliced the potatoes by hand. Used a mixture of cream and half-and-half, which worked fine - next time I'd try all half-and-half, since it's so rich. I'm not sure cream needs to be mixed in with the cheese on top. The gratin was amazing! We devoured the whole thing.

  • dmass on March 17, 2018

    Delicious! A non fennel fan I served this to, loved it.

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