Fennel and Potato Casserole or sformato di finocchio e patate in Italian is surely a comfort dish. It can be prepared ahead of time and then heated and served on demand!
This fennel and potato casserole can be made vegetarian by omitting the ham. Think potatoes and fennel baked in a creamy béchamel sauce.
Below is the video recipe courtesy of Fontana Forni USA. If you would like a written copy of the directions, click here.
Ingredients:
- 3 large fennel heads
- 1 kilo russet or golden potatoes
- 180 grams prosciutto cotto
- 60 grams fontina
- 80 grams parmigiano
- 100 grams bread crumbs
- Olive oil to drizzle
Bechamel Sauce –
- 100 grams butter
- 100 grams all purpose flour
- 1 liter milk
- A pinch of nutmeg
- A pinch of dried thyme
- 1 large garlic, crushed
- Salt to taste
- Reserve 3 ladles of the vegetable cooking water if needed
