Fennel casserole

Ingredients for 4 servings:

• 800 g potatoes
• 100 ml milk
• 1 piece(s) butter
• salt and pepper
• nutmeg
• 4 fennel bulbs, if small maybe 2 more
• some broth for cooking the fennel
• 2 small onions
• some fat for frying the onions
• 6 m.-large tomato(s)
• 3 tbsp cream
• Cook 3 tbsp vegetable broth from the fennel
• 100 g cheese, grated, mild
• possibly butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Mash the potatoes. Peel the potatoes and boil them in salted water until tender, drain the water, and steam the potatoes. Set the cooked potatoes aside. In a saucepan, heat the milk and butter with a little salt, pepper, and nutmeg, then press the potatoes through a ricer. Mix the mash with a whisk and season to taste. If the mash is still too firm, add a little more milk. Trim the fennel and cook it in the broth until it reaches the desired consistency. Some people prefer it firmer, others prefer it softer. It’s best to test the consistency with a knife. Tip: Don’t throw away the broth afterwards; use it for something else for flavor! While the fennel is cooking, dice the onions and sauté them in a pan. Blanch the tomatoes, peel off the skins, and dice the flesh. Add the tomatoes to the onions and season with salt and pepper. Simmer briefly, then deglaze with the cream and broth. Place the cooked fennel in a casserole dish, spread the tomato and onion mixture over it, and cover with the mashed potatoes. Sprinkle the casserole with cheese, top with butter flakes, if desired, and bake in the oven at 200 degrees Celsius (top/bottom heat) for 15-20 minutes.