Fennel pasta gratin

Ingredients for 2 servings:

• 2 fennel bulbs
• 400 g carrot(s)
• 1 stalk(s) leek
• 1 onion(s)
• 150g farfalle
• salt and pepper
• Nutmeg, freshly grated
• 200 g medium-aged Gouda
• 100 ml milk
• 100 ml cream
• 3 eggs

Instructions

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

Remove the green parts from the fennel, halve them, and generously remove the stalk. Chop the fennel and cook in boiling water for 10 minutes, drain well, and add to the casserole dish. Peel and slice the carrots. Microwave without water for 3 minutes at 800 watts and add to the dish. Cut a cross into the top third of the leek and rinse under water. Halve the bottom part while cutting and cut into thin strips. Peel and dice the onions. Sauté the onions in a pan in olive oil. When they start to brown, add the leek and cook for about 5-10 minutes. Add everything to the dish. Cook the pasta according to the package instructions and add to the dish. Season everything with salt, pepper, and nutmeg and mix to combine. Finely grate the cheese. Whisk together the eggs, milk, cream, about 75g of cheese, salt, pepper, and nutmeg and pour over the vegetables. Sprinkle the remaining cheese on top. Place the gratin in a cold oven and bake at 200°C fan-assisted oven for approximately 30-45 minutes on the second rack from the top. When the cheese turns brown, the gratin is ready.