Potato and fennel casserole

Name: Potato and fennel casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 Servings
Ingredients: 17.5 potatoes; 14 fennel; 1 clove garlic; 0.75 cup milk; 0.25 tsp nutmeg; 1 tbsp thyme; 3.5 oz cottage cheese; 3 oz Parmesan; salt; pepper

Based on 39 ratings

ChrisCross

“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. Want to publish your own recipe? Send it to community@kitchenstories.io”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

Metric

Imperial

How-To Videos

Utensils

casserole dish
vegetable peeler
cutting board
knife
small saucepan
oven

Nutrition per serving

Cal
494

Protein
30 g

Fat
18 g

Carb
51 g

Step 1/3
- 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
- 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.