Fennel & Potato Gratin With Gorgonzola & Olives

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“Yum, 2 of my favorite ingredients, fennel and gorgonzola. Always a hit. I usually skip the tomato sauce for simple dinners, but it looks great for more formal parties. Adapted from epicurious.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 375°F
  2. Rub the inside of 11" diameter dutch oven or casserole with the garlic halves.
  3. Then rub the inside with 1/2 tbsp butter.
  4. Cover the bottom of the pan with 1/4 of the potatoes, they will overlap some.
  5. Spread 1/3 of the olives and 1/4 of the cheese, then top with 1/3 of the fennel.
  6. Sprinkle with 1/3 tsp marjoram,salt & pepper to taste, and 1 tbsp butter cut in pieces.
  7. Repeat this layer twice more.
  8. Arrange the remaining potatoes around top, sprinkle with 1/2 remaining cheese and 1 tbsp butter.
  9. Pour the milk evenly over, place the olive halves around the top.
  10. Cover with foil or lid.
  11. Bake 1 hour.
  12. Remove the lid/foil, sprinkle the remaining cheese, and continue to bake (uncovered) another 30 minutes or until the top is golden and the potatoes are tender.
  13. Let stand 15 minutes to firm.
  14. To make the tomato sauce: After you have uncovered the gratin, heat 4 tsp oil in a saucepan over medium heat.
  15. Saute the onion and garlic 5 minutes.
  16. Stir in the tomatoes with juices, 4 tsp marjoram, and fennel seeds.
  17. Simmer this for about 15 minutes to thicken.
  18. Serve warm on the side of the gratin.

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