Potato and Fennel Gratin with Gorgonzola, Olives an

Name: Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, peeled, flattened; 4 1/2 tablespoons butter, cut into pieces; 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds; 1/4 cup oil-cured black olives, pitted, chopped; 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces); 2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups); 1 teaspoon dried marjoram; 1/2 cup hot whole milk; 6 oil-cured black olives, pitted, halved; Tomato-Marjoram Sauce

Servings: persons

1
Preheat oven to 375F.
2
Rub inside of 9x9x2-inch metal baking pan with garlic clove.
3
Rub pan with 1/2 tablespoon butter.
4
Cover bottom with 1/4 of potatoes, overlapping slightly.
5
Sprinkle 1/3 of chopped olives over, then 1/4 of cheese.
6
Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram.
7
Dot with 1 tablespoon butter.
8
Repeat layering two more times.
9
Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter.
10
Pour milk over; arrange halved olives atop.
11
Sprinkle with salt and pepper.
12
Cover pan with foil.
13
Bake gratin until vegetables are almost tender, about 50 minutes.
14
Remove foil; sprinkle with remaining cheese.
15
Bake uncovered until potatoes are tender and golden, about 25 minutes longer.
16
(Can be made 2 hours ahead.
17
Let stand at room temperature.
18
Rewarm in 350F oven until heated through, about 20 minutes.)
19
Let gratin stand 15 minutes.
20
Serve with Tomato-Marjoram Sauce.

1944

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, peeled, flattened, 4 1/2 tablespoons butter, cut into pieces, 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds, 1/4 cup oil-cured black olives, pitted, chopped, and more.

Yes, Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions