Fennel, Leek and Potato Gratin

Recipe by Dish


  • 3 tbsp olive oil
  • 2 medium leeks, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 1 onion, sliced thinly
  • 3 garlic cloves, crushed
  • 2 tbsp chopped thyme
  • 900g agria potatoes
  • 300ml vegetable or chicken stock
  • 1/2 cup cream
  • 1/2 cup grated parmesan
  • salt and pepper


  1. Preheat oven to 180ºC, fan bake.
  2. Heat the oil in a large saute pan and add the leeks, fennel, onion, garlic and thyme. Season generously, cover and cook for 10 minutes, stirring occasionally until the vegetables have started to soften.
  3. Spread half the potatoes in the baking dish and season. Top with half the leek mixture. Repeat with the remaining potatoes, seasoning and leeks. Mix in the stock and cream, pour over the layered leek and potato and then scatter over the parmesan. Cover with a piece of baking paper then cover tightly with foil.
  4. Bake for 40 minutes until tender then uncover and continue cooking until the vegetables are very tender and it is golden.

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