The fennel and potato casserole is a tasty main dish or one-pot meal, easy to prepare.
Few, simple ingredients for a very appetizing dish, perfect for any occasion. Fennel is low in calories and very tasty, alternating with layers of potatoes, béchamel, and cheese creating a comforting and irresistible dish.
Read how to make the fennel and potato casserole with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 3 fennel
- 4 potatoes
- 7 oz mozzarella
- 2 cups béchamel
- Parmesan (grated)
- salt
Preparation of the Fennel and Potato Casserole
Chop the mozzarella.
Clean the fennel by trimming the base and removing damaged outer leaves, then slice them thinly.
Peel the potatoes and slice them into 1/4-inch thick slices.Bring a large pot of lightly salted water to a boil and cook the fennel for five minutes.
Remove them with a slotted spoon, set aside, and cook the potato slices in the same water for ten minutes, then drain them.
Spread some béchamel on the bottom of a baking dish and create a layer of potato slices, then one of fennel.Cover with some béchamel, some mozzarella, and plenty of grated Parmesan.
Start again with a layer of potatoes, then fennel, béchamel, and so on until the ingredients are used up, finishing with béchamel, mozzarella, and grated cheese.Bake in a preheated fan oven at 356°F for about half an hour, switching to grill function in the last minutes of cooking.
Take out of the oven, let cool slightly, and serve your fennel and potato casserole.
Notes
Visit also the collection of recipes Fennel 5 Easy and Irresistible Side Dishes with many delicious and easy-to-make ideas: you can find it by clicking HERE.
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