Baked Fennel and Potatoes

Fennel is one of those rare vegetables that you can eat either raw or cooked, and tastes like two completely different foods depending on the preparation. Raw, it tastes distinctly like licorice and anise. Cooked, its flavor mellows and sweetens like a caramelized onion and imparts an aroma that many will recognize as the same as fennel seed in Italian sausage. Whether raw or cooked, it is a good source of vitamin C, potassium, a collection of phytonutrients, and fiber.

This dish combines cooked fennel with russet potatoes for a side dish that goes especially well with pork. It was inspired by this dairy-filled recipe, which I think sounds amazing but am pleased to report that my version is absolutely delicious too!

Recipe Tips:

Consistent and relatively thin sliced potatoes are the key here. An easy way to achieve this is by using a mandoline or a v-slicer, such as this one.

Notes for healing diets:

  • Unfortunately, this dish isn’t going to work for people following SCD, AIP, Whole30 due to the inclusion of the potatoes. For you I recommend a simple preparation of fennel like this recipe.
  • Potatoes are low-FODMAP and fennel should be acceptable as long as the quantity is not too big.
  • This is a great “safe starch” for people following the Perfect Health Diet.

Baked Fennel and Potatoes Recipe:

Baked Fennel and Potatoes (Dairy Free)
Recipe type: side dish
Serves: 4
Prep time:
Cook time:
Total time:
Dairy-free baked fennel and potatoes - delicious and easy!
  • grassfed ghee or coconut oil to grease pan
  • 1 medium fennel bulb
  • 1½ pounds russet potatoes, peeled
  • Unrefined sea salt and freshly ground pepper, to taste
  • ¼ cup full fat coconut milk
  • ¼ cup chicken broth (preferably homemade)
  1. Preheat oven to 400 degrees.
  2. Grease a small casserole or baking dish with ghee or coconut oil.
  3. Thinly slice the fennel and potatoes (about ⅛ inch).
  4. Layer one third of the potatoes in the bottom of the dish. Spread half the fennel on top of the bottom layer and sprinkle with salt and pepper. Then layer another third of the potatoes, the rest of the fennel, salt and pepper, and then the rest of the papers and more salt and pepper.
  5. Pour coconut milk and broth over the potatoes and fennel.
  6. Bake for 55-60 minutes, or until you can insert a knife into the potatoes and the top is beginning to brown.


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Baked Fennel and Potatoes 3

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