Fennel, Onion and Potato Gratin

Fennel, Onion and Potato Gratin

This recipe, if made in a 14” x 9” pan, will be more than enough to feed 6 people.


  • 2 large, fresh fennel bulbs

  • 1 large red onion

  • 1-2 large russet potato (about ¾ of a pound)

  • 1 jar ChileBoss™ Yucatan Amarillo

  • 1 tablespoon of green ground chile (or to taste)

  • 1 tablespoon of turmeric

  • 1 teaspoon of ground fennel

  • ½ teaspoon of salt

  • ½ teaspoon freshly ground black pepper

  • 1/3 cup extra virgin olive oil

  • ¾ cup of any one of the following: Greek yogurt, heavy cream or my favorite crème Mexicana


  1. Preheat the oven to 425 degrees.
    NOTE: For this recipe I used my mandolin. If you do not have one, then use a sharp knife because you want your vegetables sliced thin.
    NOTE: For this recipe, I wanted it spicier, so I added the following procedure: In a saucepan, add the turmeric, the green chile (or 2 deseeded and chopped jalapeno chiles) and the ground fennel, and heat stirring contently. Slowly add the jar of ChileBoss™ Yucatan Amarillo and stir, adding a little water if it is too thick. Set this mixture aside and let cool.

  1. Trim the stalks and the ends from the fennel and cut the bulbs in half lengthwise.

  2. Place the halves cut-side down on a cutting board and slice the bulbs lengthwise into thin slices.

  3. Slice the onion into slices crosswise.

  4. Put the fennel and onion into a bowl and toss with the salt and pepper and half of the olive oil.

  5. Slice the potatoes in very thin slices and place it in a bowl with 1/3 of the crème Mexicana and toss so that all the potatoes are covered.

  6. Mix the ChileBoss™ Yucatan Amarillo with the rest of the crème.

  7. Put the rest of the olive oil in the bottom of the pan and starting with the fennel and onion mixture layer to just cover the bottom of the pan. Add a single layer of the potatoes and top with the ChileBoss™ Yucatan Amarillo mixture. Use just enough to cover the potatoes.

  8. Repeat the fennel and potato layer and top the entire gratin with the ChileBoss™ Yucatan Amarillo mixture.

  9. Place the gratin in the preheated oven for about 45 minutes to an hour or until the potatoes are slightly brown and completely cooked.


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