Fennel and Potato Gratin with Ricotta and Lemon

A creamy gratin of thinly sliced potatoes and aromatic fennel, enriched with ricotta, Parmesan and lemon zest. The crispy Parmesan crust makes it a filling vegetarian main course.

By yumbelo · 2 servings · 65 minutes

Ingredients

• 400 g waxy potatoes
• 1 Stück fennel bulb (approx. 200 g)
• 1 Stück red onion
• 1 Stück garlic clove
• 150 g ricotta
• 100 ml cream
• 50 g Parmesan, freshly grated
• 1 TL thyme, dried
• 1 TL lemon zest (untreated lemon)
• 1 Prise nutmeg, grated
• 2 EL olive oil
• 5 g basil, fresh
• salt
• black pepper, freshly ground

Method

1. Preheat the oven to 200 °C top and bottom heat and lightly grease a small baking dish (approx. 20 x 20 cm).
2. Peel the potatoes and slice or mandoline them into approx. 3 mm thin slices.
3. Trim the fennel, halve it, remove the core and cut into thin strips. Slice the onion into fine rings and finely chop the garlic.
4. Heat the olive oil in a pan, sauté the fennel and onion over medium heat for 6 to 8 minutes. Add the garlic and thyme, fry for 1 minute more and season with salt and pepper.
5. Stir together the ricotta, cream, half of the Parmesan, lemon zest, nutmeg, salt and pepper in a bowl until smooth.
6. Layer the potato slices in the dish like overlapping roof tiles, alternating with the fennel mixture. Pour the ricotta cream over the top and sprinkle with the remaining Parmesan.
7. Bake the gratin for 35 to 40 minutes, until the potatoes are tender and the surface is golden brown. If it gets too dark, cover it with aluminum foil.
8. Let the gratin rest for about 10 minutes. Coarsely chop the basil, sprinkle it over the top and serve warm.