John Myers
Fennel and Potato Casserole
The perfect fennel and potato casserole recipe with a picture and simple step-by-step instructions.
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 1 size Fennel bulb
- 10 Triplets
- 200 g Cream
- 150 g Camembert
- Chilli flakes
- 1 tsp Fennel seeds
- Black pepper from the mill
- Salt
- Rapeseed oil
- Some butter to grease
- Boil the triplets in sufficiently salted water as jacket potatoes, drain, let cool and peel. Clean the fennel, finely chop the fennel greens and set aside. Then quarter the fennel, drain it and cut into strips. Butter a refractory form.
- Heat some oil in a pan and fry the shallot and garlic until translucent and then add the fennel and cook it for about 6 – 8 minutes while turning, adding the fennel seeds at this point. When the fennel is soft, but still has a bite, deglaze with the cream, reduce a little – about 3 minutes and then season with salt, pepper and chilli and then place in the ovenproof dish.
- Cut the jacket potatoes into thick slices and layer them on top of the fennel, season with salt and pepper and drizzle with a little rapeseed oil. And then bake in the oven preheated to 220 degrees for about 15 minutes, then spread the sliced camembert on the casserole and bake another 15. Then serve and garnish with the fechenl greens.
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