Potato and fennel casserole

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!