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Potato and fennel casserole

updated

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Ingredients for 1 servings:

  • 250 g fennel (bulb)
  • 500 g jacket potatoes
  • 3 small eggs
  • 2 tsp herbal salt
  • 1 pinch(s) of sugar
  • 2 tbsp corn kernels, grind
  • 5 peppercorns, ground
  • Nutmeg, freshly grated
  • 50 g cheese, coarsely grated goat cheese
  • Dairy-free margarine for greasing the baking dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

gluten-free, cow’s milk-free

Layer sliced ​​boiled potatoes in a baking dish greased with margarine. Cook the fennel until al dente, drain, and add it to the potatoes. Stir in 3 small raw eggs, 2 tablespoons of cornmeal, salt, a pinch of sugar, pepper, and nutmeg, and 50g of grated goat cheese. Pour the mixture over the fennel and potatoes. Close the lid, place in a cold oven, and bake at approximately 180°C (350°F) for 30 to 40 minutes until set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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