Side Dishes

Fennel – Potato – Gratin

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g fennel (tuber)
  • 500 g potato (s)
  • 3 egg (s), hard-boiled
  • 125 ml vegetable stock
  • 1 cup crème fraîche
  • 5 tablespoon whipped cream
  • salt
  • pepper
  • nutmeg
  • Worcestershire sauce
Fennel – Potato – Gratin
Fennel – Potato – Gratin

Instructions

  1. Peel and slice the potatoes. Clean the fennel and cut into wedges. Cook both one after the other in salted water and layer in a greased casserole dish. Peel the eggs, cut them into slices and place on the fennel. Pour in the vegetable stock. Mix the crème fraiche with the whipped cream until smooth and season with salt, pepper, nutmeg and Worcestershire sauce. Pour the mixture over the eggs. Baked in a preheated oven at 200 ° C for about 30 minutes. Garnish with fennel greens.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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