Fennel and potato casserole

Ingredients for 3 servings:

• 1 fennel bulb(s)
• 1 large onion(s)
• 2 tbsp extra virgin olive oil
• 1 tsp butter
• salt and pepper
• 250 g fried potatoes (leftovers)
• 20 g butter
• 1 tbsp wheat flour type 550
• 300 ml water
• 100 ml cream
• some salt
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Recycling leftovers

Clean the fennel bulb, halve it, and remove the stalk. Peel the onion. Thinly slice both using a cucumber slicer. Heat the oil and butter in a pan and sauté the fennel and onions. Mix the vegetables with the fried potatoes and place them in a casserole dish. For the béchamel sauce, melt the butter in a saucepan, sprinkle in the flour, and make a light roux. Pour in the water and cream and season with salt, nutmeg, and a little sugar. Pour the sauce over the casserole and bake at 180°C (top/bottom heat) for about 35 minutes.