Potato Gratin with Goat Cheese and Fennel Pollen

Sometimes humble dishes deserve a super star grand finale. And that's exactly what Lori's done here. The modest spud gets a glamour makeover with a dusting of Fennel Pollen just before slicing and serving. The tiny dash of this prized spice adds extraordinary flavor to this dish. Your guests will be talking about this one for a while!


2 lbs yukon gold potatoes, peeled and sliced very thinly
4 Tbl Arbequina Extra Virgin Olive Oil
1 tsp salt
2 tsp freshly cracked black pepper
4 oz goat cheese, crumbled and slightly softened
1 tsp Fennel Pollen


Preheat oven to 425˚. In a cast iron skillet, arrange potato slices in concentric circles using all the potatoes and covering the entire bottom of the skillet. Brush potatoes generously with Arbequina Extra Virgin Olive Oil. Season with salt and pepper. Bake on middle rack in oven for 25-30 minutes until potatoes are done and golden brown. Remove from oven and top with crumbled goat cheese and drizzle with remaining Arbequina Extra Virgin Olive Oil. Sprinkle Fennel Pollen over top of potatoes and goat cheese. Slice and serve hot.

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