Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g carrot (s)
- 600 g potato (s)
- 1 tuber fennel
- 1 ½ liter vegetable stock
- 1 large onion (s)
- 1 tablespoon butter
- 100 ml milk
- 100 g cheese, rated
- 1 teaspoon mustard, sweeter
- 1 teaspoon mustard seeds
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fennel into strips, peel the carrots and potatoes and cut into slices.
- Cook the fennel, carrots and potatoes in the broth for about 10 minutes, then drain and collect 400 ml of the broth.
- Peel and dice the onion and sauté in the butter. Add the stock and milk, bring to the boil briefly. Add half of the cheese and let it melt. Refine with mustard and mustard seeds and season with salt and pepper.
- Spread the vegetables in a gratin dish, pour the sauce over them and sprinkle with the rest of the cheese. Cook in a preheated oven at 180 ° C top / bottom heat (convection 160 ° C) for 25 to 30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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