Ingredients
- 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
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Salt and pepper from the mill
Preparation
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Preheat the oven to 185°C.
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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.
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Rinse the fennels, remove the first leaves and stems, then finely slice the bulbs.
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Peel the potatoes, rinse them and cut them into thin slices.
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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.
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Pour the vegetable broth over the gratin. Season with olive oil, fennel seeds, pastis, salt and freshly ground pepper.
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Bake for 45 to 55 minutes, until the potatoes are soft and the top of the gratin is golden. Serve hot.
