Fennel and potato gratin

Ingredients for 2 servings:

• 2 fennel, approx. 500 g
• 500 g potatoes
• 1 small onion(s)
• 50 ml vegetable stock
• 50 ml white wine
• 250 ml cream
• 1 tbsp butter or oil
• n. B. Cheese, for gratinating, e.g. mild Gouda
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

As a side dish for 4 people or as a main course for 2 people

Wash the fennel and remove any unsightly parts. Remove the fennel greens and set aside. Halve the bulbs and remove the stalks. Cut the bulbs and stalks into very fine strips. It is important to cut against the grain. Peel and finely chop the onion. Boil the potatoes until half cooked. Sweat the onion in butter or oil in a pan until translucent. Then add the fennel, cover, and sauté for 2-3 minutes. Deglaze with the vegetable stock and white wine, and simmer covered for another 5 minutes. Skim off the stock, mix with the cream, and season with pepper and salt. Stir in the finely chopped fennel greens. Peel the potatoes and cut into thin slices. Arrange one-third of them in a greased baking dish in a fan shape. Arrange the steamed fennel on top and drizzle with a little of the sauce. Next, add another layer of potatoes, followed by the fennel and sauce. Finally, cover everything with potatoes, pour the remaining sauce on top, and sprinkle with cheese as desired. Bake at 190°C for 30-45 minutes, depending on how brown you like the cheese.