Broccoli – fennel – casserole with potatoes

Ingredients for 5 servings:

• 750 g broccoli
• 2 bulbs of fennel
• 5 large potatoes, cooked
• 100 g cheese (Gouda)
• 250g mozzarella
• 100 g Parmesan
• 1 pack of cream
• 1 egg(s)
• 2 tbsp butter
• salt and pepper
• n. B. Nutmeg
• 1 cup water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the broccoli, peel the bottom stalk, and chop it into small pieces. Melt 1 tablespoon of butter in a saucepan, add the broccoli, fry briefly, then add a little water (about 0.5 to 1 small cup), salt, pepper, and nutmeg, and simmer for a few minutes with the lid closed. The broccoli should still be crunchy. Peel the potatoes and slice them. Wash the fennel, removing any outer rings, and dice them, including the leaves. Grate the cheese and mix it with the cream and the two eggs. Season the cheese mixture with salt, pepper, and nutmeg. Grease a deep casserole dish with the remaining tablespoon of butter. Place the potato slices in the casserole dish, top with the broccoli and the broccoli cooking water, and finally, the raw fennel and fennel greens. Pour the cheese mixture evenly over the vegetables. Bake on the middle rack at approximately 180°C for about 30-45 minutes, until the cheese is nicely browned.