Fennel gratin from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 233) by Suzanne Goin and Teri Gelber

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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

  • Eat Your Books

    Can substitute dill for fennel fronds.

  • KevinSeattle on October 20, 2023

    This is very good and very easy. I added a fresh Aleppo peppers chopped very fine and skipped the fresh bay leaves, but other than that made it to spec. It is rich enough to stand alone (perhaps with a salad) as a main course. The technique of mixing the ingredients in two bowls and then mixing together sounded like doubling the dishes, BUT the potatoes were creamy and much easier to shingle on the base of the gratin. Simple, but effective.

  • mseers on August 01, 2011

    Excellent recipe which I make often. I use 1 lb each fennel and potato and add a bit more cream. Sometimes I replace the cream with creme fraiche, yogurt or kefir.

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