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🍽️ Creamy Potato and Fennel Gratin

354 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 400 g fennel
• 600 g potatoes
• 30 g butter
• 30 g flour
• 350 ml milk
• 1 tbsp capers
• 5 anchovies (pickled in oil)
• 0.5 tsp grated lemon zest
• 100 g goat cheese
• salt
• pepper (from the mill)
• Worcestershire sauce
• butter (for the dish)
• arugula (for garnish)

Instructions

1. 1. Peel the onion and the garlic clove and chop both ingredients very finely.
2. 2. Thoroughly wash the fennel bulbs.
3. 3. Cut the fennel lengthwise into thin strips.
4. 4. Peel the potatoes.
5. 5. Slice the potatoes lengthwise into thin rounds.
6. 6. Heat the butter in a pot.
7. 7. Sauté the finely chopped onion and garlic in it over low heat until soft and translucent.
8. 8. Sprinkle the onion and garlic mixture with flour and let it cook briefly.
9. 9. Stir in the milk slowly.
10. 10. Let the sauce simmer for 3 to 5 minutes until it thickens.
11. 11. Finely chop the capers and anchovies.
12. 12. Stir the chopped capers and anchovies into the sauce along with the lemon zest and goat cheese.
13. 13. Season the sauce with the specified spices.
14. 14. Preheat the oven to 180 degrees Celsius with top and bottom heat.
15. 15. Grease four ovenproof ramekins (with a diameter of approx. 15 cm) thinly with butter.
16. 16. Layer the potato and fennel slices alternately in a circle in the ramekins.
17. 17. Pour the prepared sauce over the vegetables.
18. 18. Bake the gratin in the hot oven on the middle rack for approx. 45 minutes.
19. 19. Serve the finished gratin garnished with fennel fronds and arugula.

Nutrition per serving

• kcal: 354
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 39 g