Potato and fennel casserole
Based on 47 ratings
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 👌Preparation
15 min
Baking
45 min
Resting
0 min
Ingredients
2Servings
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
MetricImperial
Utensils
casserole dish, vegetable peeler, cutting board, knife, small saucepan, oven
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How-To Videos
How to chop green herbs
How to prepare fennel
How to prepare garlic
How to cook potatoes
How to grate nutmeg
Nutrition per serving
Cal494
Fat18 g
Protein30 g
Carb51 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.
Enjoy your meal!
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