🍽️ Creamy Potato and Fennel Casserole

Name: Creamy Potato and Fennel Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion (70 g each); 1 garlic clove; 2 fennel bulbs; 600 g potatoes; 30 g butter; 30 g spelt whole wheat flour; 350 ml milk (1.5% fat); 1 tsp capers; 1 small organic lemon; salt; pepper; 0.5 tsp paprika powder

511 kcal · 30 min · 4 servings

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Ingredients

1 onion (70 g each)
1 garlic clove
2 fennel bulbs
600 g potatoes
30 g butter
30 g spelt whole wheat flour
350 ml milk (1.5% fat)
1 tsp capers
1 small organic lemon
salt
pepper
0.5 tsp paprika powder

Instructions

1. Peel the onion and garlic and chop both very finely.
2. Wash the fennel, remove the tough bases, and slice it lengthwise into thin wedges.
3. Set aside the green fennel fronds for garnish.
4. Peel the potatoes and slice them lengthwise into thin slices as well.
5. Heat the butter in a pot.
6. Add the chopped onion and garlic and sauté over medium heat for 2 to 4 minutes.
7. Dust the mixture with the flour and cook it briefly while stirring.
8. Stir in the milk slowly until fully incorporated.
9. Simmer the sauce while stirring for 3 to 5 minutes until it thickens.
10. Finely chop the capers.
11. Rinse the lemon under hot water, pat dry, and grate half a teaspoon of fine zest.
12. Season the béchamel sauce with the capers, lemon zest, salt, and pepper.
13. Arrange the potato and fennel slices alternately in a slightly slanted manner in the baking dish.
14. Pour the béchamel sauce evenly over the top.
15. Sprinkle some paprika powder over it.
16. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
17. Bake the casserole for approx. 45 minutes.
18. Garnish the finished casserole with the reserved fennel fronds and serve.

Nutrition per serving

kcal: 511
Protein: 16 g · Fett/Fat: 20 g · Carbs: 65 g