Potato & Fennel Casserole | Savory with Mountain Cheese

Preheat the oven to 190 °C top/bottom heat. Thoroughly grease an ovenproof baking dish with 20 g of room-temperature butter.

Peel the potatoes and cut or mandoline them into approx. 3 mm thin slices. Clean and trim the fennel, reserving the delicate fennel fronds for garnish. Cut the bulbs in half, cut out the core, and slice the fennel into thin strips as well. Peel and finely chop the garlic.

In a bowl, whisk together the sour cream, whipping cream, and eggs until smooth. Stir in the chopped garlic, picked leaves from half of the fresh thyme, freshly grated nutmeg, 1 tsp salt, and freshly ground black pepper. Stir about one-third of the grated mountain cheese directly into the mixture.