Fennel and potato casserole


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 400 g kipfler potatoes, unpeeled
  • 2 onions
  • 750 ml vegetable stock
  • 1 pinch saffron
  • 4 mini fennel bulbs
  • 200 ml pouring cream
  • 1 egg yolk
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Halve the kipfler potatoes.

Peel and cut the onions into wedges.

Pour the vegetable stock into a flameproof casserole dish on a low heat and add the saffron, onions and fennel. Cook for 20 minutes over low heat.

Mix the cream with the egg yolk and pour into the casserole dish off the heat: the mixture mustn’t boil after this point.

Season with salt and pepper.