Fennel and potato gratin with pastis


  • 2 fennels
  • 2 white onions
  • 2 cloves garlic
  • 4 medium sized potatoes (amandine)
  • 5 cl of extra-virgin olive oil
  • 1 l of vegetable broth
  • 1 glass(es) of pastis diluted in approximately 15 cl of water
  • 1 teaspoon(s) of fennel seeds
  • Salt and pepper from the mill


  1. Preheat the oven to 185°C.

  2. Peel and slice the onions and garlic. Brown them in a pan with a drizzle of olive oil until they are tender. Add salt and pepper.

  3. Rinse the fennels, remove the first leaves and stems, then finely slice the bulbs.

  4. Peel the potatoes, rinse them and cut them into thin slices.

  5. Lightly oil the bottom of a baking dish and spread the onion fondue evenly on the bottom. Then alternate the layers of potatoes and fennel until the ingredients are used up.

  6. Pour the vegetable broth over the gratin. Season with olive oil, fennel seeds, pastis, salt and freshly ground pepper.

  7. Bake for 45 to 55 minutes, until the potatoes are soft and the top of the gratin is golden. Serve hot.

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