Potato and fennel casserole
Difficulty
Easy 👌15
min.
Preparation
45
min.
Baking
0
min.
Resting
Ingredients
| 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
494
Protein
30g
30g
Fat
18g
18g
Carb
51g
51g
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.
in Berlin