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Fennel and Potato Gratin with Camembert

Fennel and Potato Gratin with Camembert

An easy and quick recipe for fennel and potato gratin with French Camembert cheese, perfect for a fancy weeknight meal. 

28 November, 2018
Average: 5 (6 votes)

Dietary Consideration

serves for


total time

1 HR 10 MIN


2 tbsp, softened
1 kg, new, scrubbed and halved
2 large bulbs, sliced with fronds reserved for a garnish
Camembert cheese
300 g, sliced
Vegetable stock
200 ml, gluten free
Whipped cream
200 ml
Fennel seeds
2 tsp


How to make fennel and potato gratin with Camembert

  • Preheat the oven to 180°C (160° fan)  gas 4.
  • Grease a 23 cm | 9" round baking dish with 1 tbsp butter.
  • Parboil the potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, 10-12 minutes.
  • Add the fennel to the water, remove from the heat, and let stand for 1 minute before draining.
  • Arrange the potatoes and fennel in the baking dish.
  • Top with the Camembert before pouring over the stock and cream.
  • Dot with the remaining butter and sprinkle over the fennel seeds.
  • Season generously with salt and pepper.
  • Bake for 30-40 minutes until the Camembert is melted and bubbling.
  • Remove the fennel and potato gratin from the heat and let stand for at least 5 minutes before serving with a garnish of fennel fronds.

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