Lucy M. Fennel intimidated me until I learned to roast it properly, which is when Mary Berry’s gratin arrived in my kitchen like a small revelation. I slice the fennel thinly, layer it with sweet potato, then pour cream and stock over everything and let the oven do the work. Something happens in that slow cooking that turns two vegetables I might not pair together into something I now crave.
The fennel softens into something almost anise-sweet, while the sweet potato stays bright underneath. I watch it cook, occasionally checking that the cream isn’t catching at the edges, and by the time it’s golden on top, the kitchen smells like something worth the effort. It’s the kind of dish that makes ordinary vegetables feel like the main event rather than supporting players.
Why You’ll Love this Mary Berry Roasted fennel and sweet potato gratin
When you’re craving a side dish that’s both elegant and satisfying, this gratin delivers on every front. I love how the roasted fennel becomes mellow and slightly sweet, losing its sharp anise bite entirely. The sweet potatoes add natural sweetness and creamy texture, creating a beautiful contrast with the tender fennel.
Parmesan cheese provides a savory, nutty depth that ties everything together, while the butter confirms each bite’s richness. What really impresses me is how accessible this dish is—it requires minimal prep and comes together quickly.
You’ll have a restaurant-quality gratin ready in under an hour. It’s the perfect complement to roasted meats or serves beautifully alongside vegetarian mains. This recipe proves that simple ingredients, when treated respectfully, create unforgettable flavors.
When you want a quick oven side that feels a little special, Parmesan-Crusted Asparagus Recipe is a reliable choice. The cheese melts and browns gently, while the asparagus stays fresh and tender underneath.
What Ingredients are in Mary Berry Roasted fennel and sweet potato gratin?
This elegant gratin requires just a handful of quality ingredients that work together to create a sophisticated side dish. The beauty of this recipe lies in its simplicity—there are no complicated or hard-to-find components, making it accessible for home cooks of all skill levels.
Each ingredient plays a specific role, from the naturally sweet vegetables to the rich dairy elements that bring everything together into a cohesive, luxurious dish.
Ingredients:
- 2 large fennel bulbs
- 1 lb (500g) sweet potatoes
- Salt and black pepper
- 4 tbsp butter
- 3 oz (90g) Parmesan cheese, grated
When selecting your ingredients, choose fennel bulbs that are firm and free from blemishes, with fresh-looking fronds still attached if possible. For the sweet potatoes, select medium-sized ones of similar size so they cook evenly alongside the fennel.
Using freshly grated Parmesan cheese rather than pre-grated varieties will give you superior flavor and a better texture on the finished gratin. The butter should be unsalted so you can control the seasoning throughout the dish, and opt for good quality if possible, as it contributes extensively to the richness of the final result.
How to Make this Mary Berry Roasted fennel and sweet potato gratin
- Begin by preheating your oven to 425°F (220°C). While the oven heats, prepare your vegetables. Take 2 large fennel bulbs and cut each one lengthwise in half, then cut each half lengthwise into 3 pieces, making sure to keep the root ends intact so the pieces hold together during cooking.
- Peel 1 lb (500g) of sweet potatoes and cut the flesh into 1½-inch (3.5cm) cubes. Bring a saucepan of salted water to a boil, add the fennel pieces, and boil for 7 minutes. Then add the sweet potato cubes to the same pot and continue boiling for another 3 minutes.
- Drain the vegetables thoroughly, rinse them under cold running water, and dry them well to remove excess moisture.
- While the vegetables are still slightly warm, melt 4 tbsp of butter in the saucepan and return the drained vegetables to the pan. Toss everything gently to coat evenly in the melted butter, then season with salt and black pepper to taste.
- Transfer this mixture into a shallow ovenproof dish, spreading it in an even layer across the bottom. Sprinkle 3 oz (90g) of grated Parmesan cheese over the top, ensuring it’s distributed evenly for consistent browning.
- Place the gratin in the preheated oven and roast for 20–25 minutes until the top is golden brown and the vegetables are tender. The cheese should form a beautiful golden crust while the fennel and sweet potato underneath become soft and infused with buttery flavor. Remove from the oven and serve hot as an elegant side dish.
Mary Berry Roasted Fennel and Sweet Potato Gratin Recipe
Ingredients
Method
- Begin by preheating your oven to 425°F (220°C). While the oven heats, prepare your vegetables. Take 2 large fennel bulbs and cut each one lengthwise in half, then cut each half lengthwise into 3 pieces, making sure to keep the root ends intact so the pieces hold together during cooking.
- Peel 1 lb (500g) of sweet potatoes and cut the flesh into 1½-inch (3.5cm) cubes. Bring a saucepan of salted water to a boil, add the fennel pieces, and boil for 7 minutes. Then add the sweet potato cubes to the same pot and continue boiling for another 3 minutes.
- Drain the vegetables thoroughly, rinse them under cold running water, and dry them well to remove excess moisture.
- While the vegetables are still slightly warm, melt 4 tbsp of butter in the saucepan and return the drained vegetables to the pan. Toss everything gently to coat evenly in the melted butter, then season with salt and black pepper to taste.
- Transfer this mixture into a shallow ovenproof dish, spreading it in an even layer across the bottom. Sprinkle 3 oz (90g) of grated Parmesan cheese over the top, ensuring it’s distributed evenly for consistent browning.
- Place the gratin in the preheated oven and roast for 20–25 minutes until the top is golden brown and the vegetables are tender. The cheese should form a beautiful golden crust while the fennel and sweet potato underneath become soft and infused with buttery flavor. Remove from the oven and serve hot as an elegant side dish.
Notes
Flavor Profile and Balance
This gratin brings together the natural sweetness of roasted sweet potatoes with the gentle anise flavor of fennel. Roasting softens fennel’s sharper notes, turning it mellow and slightly caramelized, which blends smoothly with the sweet potatoes. Cream and cheese add richness, but the dish works best when that richness stays balanced. A light hand with cream allows the vegetables to remain the focus rather than feeling heavy or overpowering. Seasoning is key to balance. Salt enhances sweetness, while a touch of pepper or herbs adds contrast. When done right, each bite feels warm, rounded, and savory without losing the vegetables’ natural character.Flavor Profile and Balance
This gratin brings together the natural sweetness of roasted sweet potatoes with the gentle anise flavor of fennel. Roasting softens fennel’s sharper notes, turning it mellow and slightly caramelized, which blends smoothly with the sweet potatoes.
Cream and cheese add richness, but the dish works best when that richness stays balanced. A light hand with cream allows the vegetables to remain the focus rather than feeling heavy or overpowering.
Seasoning is key to balance. Salt enhances sweetness, while a touch of pepper or herbs adds contrast. When done right, each bite feels warm, rounded, and savory without losing the vegetables’ natural character.
Mary Berry Roasted fennel and sweet potato gratin Substitutions and Variations
While Mary Berry’s original recipe delivers wonderfully, I’ve found that this gratin welcomes creative modifications based on what’s in your kitchen or your personal preferences. You can substitute fennel with leeks or celery for a milder flavor profile.
Regular potatoes work equally well if you’re out of sweet potatoes. I’ve experimented with different cheeses—Gruyère adds nuttiness, while cheddar brings sharpness. For added depth, try incorporating fresh thyme or rosemary into the butter coating.
If you prefer a creamier texture, drizzle a bit of heavy cream before roasting. You might also top it with breadcrumbs mixed with butter for extra crunch. These variations maintain the dish’s essential character while letting you personalize it to your taste.
What to Serve with Mary Berry Roasted fennel and sweet potato gratin
As a versatile side dish, Mary Berry’s gratin pairs beautifully with both light and hearty mains. I’d serve it alongside roasted chicken or fish for a balanced meal that lets the gratin’s sweetness and earthiness shine. The fennel’s delicate anise notes complement herb-crusted salmon wonderfully, while the sweet potato’s richness works equally well with lean poultry.
For vegetarian options, I’d pair it with lentil-based dishes or hearty grain bowls featuring quinoa or farro. The gratin also suits pork beautifully—try it with roasted pork chops or a simple pork tenderloin.
If you’re planning a dinner party, consider serving it with roasted vegetables like Brussels sprouts or broccoli, and crusty bread to capture any buttery pan juices.
Final Thoughts
Mary Berry’s roasted fennel and sweet potato gratin truly deserves a place in your regular dinner rotation. I’ve found this dish strikes the perfect balance between elegance and simplicity—it’s impressive enough for guests yet straightforward enough for weeknight cooking. The caramelized edges and creamy interior won me over immediately. What I appreciate most is its versatility; it pairs beautifully with roasted meats, fish, or stands alone as a vegetarian main course. The fennel’s subtle anise flavor complements the sweet potato’s earthiness in ways I didn’t anticipate. You’ll want to make this again and again. Once you’ve mastered this recipe, you’ll understand why Mary Berry’s approach to comfort food cooking remains timeless and reliable.
