Broccoli – Fennel – Casserole with Potatoes

Summary

Ingredients

• 750 g broccoli
• 2 tuber / s fennel
• 5 large potatoes, cooked
• 100 g cheese (Gouda)
• 250 g mozzarella
• 100 g parmesan cheese
• 1 packet cream
• 1 egg (s)
• 2 tablespoon butter
• salt and pepper
• nutmeg
• 1 cup water

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Instructions

1. Wash the broccoli, peel the lower stalk and cut into small pieces. Melt 1 tablespoon butter in a saucepan, add broccoli, fry briefly, then add some water (about 0.5 to 1 small cup), salt, pepper and nutmeg and cook for a few minutes with the lid closed. The broccoli should still be crisp.
2. Peeled potatoes and cut into slices. Wash the fennel, remove the outer rings if necessary, cut into cubes, and chop the green leaves as well. Grate and mix the cheese, mix with the cream and the two eggs. Season the cheese mixture with salt, pepper and nutmeg.
3. Grease a deep baking dish with the other tablespoon of butter. Place the potato slices in the baking dish, then spread the broccoli with the broccoli cooking water and finally the raw fennel with the fennel greens. Pour the cheese mixture evenly over the vegetables.
4. Bake on the middle rack at approx. 180 ° C for about 30-45 minutes, until the cheese is nice and brown.