Potato & Fennel Gratin with Parmesan Crust

A lighter, brighter twist on the classic gratin — perfect for spring entertaining or an easy weeknight side. This Potato and Fennel Gratin with Parmesan Crust swaps the heavy cream for olive oil, herbs, and a golden, crunchy topping of sourdough, anchovy, garlic and Parmigiano Reggiano. The result is a dish that’s still deeply savoury and comforting, but with a fresh, Mediterranean edge.

Sweet, caramelised fennel and tender baby potatoes bake together under a crisp parmesan crumb, making it just as at home alongside roast chicken or grilled fish as it is served on its own with a simple green salad. Easy to prepare, full of flavour, and irresistibly moreish — this is a spring gratin you’ll make again and again.

Lunch

Dinner

A Little Longer

Serves 6

Prep Time 5 Mins

Cook Time 50 Mins

Method

1
Preheat the oven to 200°C. In a large roasting tray, combine the fennel, potatoes, rosemary, thyme, capers, and 2 tablespoons of olive oil. Season generously with salt and pepper, then toss to coat. Pour over the water, cover tightly with foil, and roast for 20–25 minutes — until the vegetables are tender and the liquid has mostly evaporated.
2
Make the parmesan crumb. In a food processor, blitz the bread into rough crumbs. Tip into a bowl and add the anchovies, garlic, Parmigiano, remaining olive oil, and a good pinch of salt and pepper. Mix to combine, then pour in the milk to lightly hydrate the crumbs — you want them just moistened, not soggy.
3
Assemble and bake. Scatter the crumb mixture evenly over the vegetables, then grate over a little extra Parmigiano. Return to the oven uncovered and bake until golden and crisp.

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