Fennel and Potato Gratin

🧂 Ingredients

• 3 pcs fennel bulbs
• 1 pc large boiled potato
• 2 pcs garlic cloves
• 1 pc bay leaf
• 1 pc sprig of thyme
• ½ L bechamel sauce
• 40 gr grated parmesan cheese

Instructions

• 1 Cut the fennel lengthwise into 6 quarters, discard the green shoots.
• 2 Put 2 tbsp olive oil, the bay leaf, thyme and the crushed garlic in a large
  saucepan and arrange the fennel wedges on top with 100 ml water. Season with
  salt and pepper.
• 3 Place the saucepan on the stove and cook the fennel with the lid on until soft
  and tender
• 4 Peel the potato and cut into 4 to 5 mm slices. Use a brush to grease the bottom
  and sides of the baking dish with soft butter.
• 5 Place the béchamel sauce on the bottom of the baking dish.
• 6 Align the cooked potato slices and fennel wedges on the béchamel sauce.
• 7 Sprinkle grated parmesan cheese on top.
• 8 Bake at 180°C for 25-30 minutes until golden brown on top and serve immediately.

Nutrition Info