Potato and Fennel Casserole | Crispy with Mountain Cheese

Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a suitable casserole dish with 10 g of room-temperature unsalted butter.

Thoroughly wash and peel the potatoes, then cut or slice them with a mandoline into approx. 3–4 mm thin slices. Precook in boiling salted water for approx. 6 minutes until slightly al dente. Then drain and allow the steam to evaporate briefly.

Wash the fennel, remove the core and tough stalks (set aside the delicate fennel fronds for garnish), and cut the bulb into thin strips. Add the sliced fennel to the boiling potatoes for the final 2 minutes or blanch briefly, then drain as well.