Potato-Fennel Casserole

READY IN: 50mins

INGREDIENTS

  • 6largeyukon gold potatoes
  • 4largefennel bulbs
  • 4tablespoons salt-free mixed spice or 4 tablespoonsspices, as desired
  • 1 (12 ounce) can coconut milk
  • NUTRITION INFO

    Serving Size: 1 (283) g

    Servings Per Recipe:8

    Calories: 221.3

    Calories from Fat 84 g 38 %

    Total Fat 9.4 g 14 %

    Saturated Fat 8.1 g 40 %

    Cholesterol 0 mg 0 %

    Sodium 76.9 mg 3 %

    Total Carbohydrate33.2 g 11 %

    Dietary Fiber 6 g 24 %

    Sugars 1 g 3 %

    Protein 4.5 g 9 %

    DIRECTIONS

  • Peel and slice potatoes into 1/4" slices.
  • Clean fennel and slice into slivers.
  • In a 9×13 baking pan, place potato slices in a layer, then sprinkle a layer of fennel slivers on top of them.Sprinkle with salt-free spice seasoning.Continue making layers until you run out of potatoes and fennel.
  • Shake coconut milk well before opening.Then pour over potatoes and fennel.
  • Bake covered at 425F for 40 minutes, or until potatoes are easily pierced by a fork.Serve warm.
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