Ingredients:
3 large potatoes, diced
4 cloves garlic, peeled
2 large fennel bulbs, trimmed and sliced
4 tablespoons butter (1/2 stick)
½ cup chicken stock
½ cup cottage cheese
sea salt and freshly ground pepper
1 cup grated Gruyere cheese
Directions:
1. Preheat oven to 375 degrees. Grease a shallow 4-cup baking dish.
2. Cook the potatoes and garlic in salted, boiling water for 15 minutes. While the potatoes are cooking, sauté the fennel in the butter for 5 minutes in a large skillet. Add the stock and cook, covered, for 10 minutes more.
3. Drain the potato and garlic and place in a food processor with the fennel mixture and cottage cheese. Puree until smooth. Season with salt and pepper. Pour into a prepared baking dish and sprinkle with the Gruyere. Bake for 25 minutes, or until the top is bubbly and golden brown.
Serves 6