Potato and fennel casserole

Based on 36 ratings
ChrisCross

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 👌
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
494
Protein
30g
Fat
18g
Carb
51g

Step 1/3

Slice peeled potatoes and fennel thinly and spread out inside the casserole dish. Season with salt and pepper.
  • 500 potatoes
  • 400 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 cottage cheese
  • 80 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.