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Potato and fennel casserole

Potato and fennel casserole

Based on 44 ratings

ChrisCross

Community Member

“The idea behind this dish came from a desire to eat a filling yet gut-friendly meal. The casserole tastes wonderful on its own, or you could combine it with a delicious fish.”

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g potatoes
400 g fennel
1 clove garlic
200 ml milk
¼ tsp nutmeg
1 tbsp thyme
100 g cottage cheese
80 g Parmesan
salt
pepper

Utensils

  • casserole dish
  • vegetable peeler
  • cutting board
  • knife
  • small saucepan
  • oven

How-To Videos

How to chop green herbs

How to prepare garlic

How to grate nutmeg

How to cook potatoes

How to prepare fennel

Nutrition per serving

Cal
494
Protein
30 g
Fat
18 g
Carb
51 g

  • Step 1/3

    Slice peeled potatoes and fennel thinly and spread out inside the casserole dish. Season with salt and pepper.
    • 500 g potatoes
    • 400 g fennel
    • salt
    • pepper
    • casserole dish
    • vegetable peeler
    • cutting board
    • knife

    Slice peeled potatoes and fennel thinly and spread out inside the casserole dish. Season with salt and pepper.

  • Step 2/3

    Chop or press garlic, and add to the milk, nutmeg, thyme. Bring to a boil.
    • 1 clove garlic
    • 200 ml milk
    • ¼ tsp nutmeg
    • 1 tbsp thyme
    • small saucepan

    Chop or press garlic, and add to the milk, nutmeg, thyme. Bring to a boil.

  • Step 3/3

    • 100 g cottage cheese
    • 80 g Parmesan
    • oven

    Add cottage cheese and Parmesan to the milk mixture, and then pour over the potato-fennel-mixture. Bake for approx. 45 min. at 180°C/350°F.

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