Potato and fennel casserole

Name: Potato and fennel casserole
Prep time: 15 min
Cook time: 45 min
Total time: 15 min
Yield: 2
Cuisine: International
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 47 ratings

In app

ChrisCross

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

MetricImperial

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

Utensils

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

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!