Potato-Fennel Casserole

Ingredients

• 1 onion (70 g)
• 1 Garlic clove
• 2 fennel bulbs
• 600 g Potatoes
• 30 g Butter
• 30 g spelt whole‑grain flour
• 350 ml milk (1.5 % fat)
• 1 tsp Capers
• 1 small organic lemon
• Salt
• Pepper
• 0.5 tsp paprika powder

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, wash and slice the fennel lengthwise into thin slivers; set aside the fronds. Peel the potatoes and slice them lengthwise into thin rounds or shave with a mandoline.

2. 2.

   Heat butter in a pot. Add onion and garlic and sauté over medium heat for 2–4 minutes. Sprinkle flour, stir to toast, then gradually whisk in milk. Simmer for 3–5 minutes until the béchamel thickens. Finely chop capers. Rinse lemon, pat dry and grate half a teaspoon of zest. Season the béchamel with capers, lemon zest, salt and pepper.

3. 3.

   Layer potato and fennel slices alternately in a baking dish at a slight angle. Pour the béchamel over the layers and sprinkle paprika. Bake in a preheated oven at 180 °C (160 °C fan‑forced) for about 45 minutes. Sprinkle with fennel fronds before serving.