Fennel Leek Onion and Potato Casserole

Colossians 2:9-15

[9] For in him the whole fullness of deity dwells bodily, [10] and you have been filled in him, who is the head of all rule and authority. [11] In him also you were circumcised with a circumcision made without hands, by putting off the body of the flesh, by the circumcision of Christ, [12] having been buried with him in baptism, in which you were also raised with him through faith in the powerful working of God, who raised him from the dead. [13] And you, who were dead in your trespasses and the uncircumcision of your flesh, God made alive together with him, having forgiven us all our trespasses, [14] by canceling the record of debt that stood against us with its legal demands. This he set aside, nailing it to the cross. [15] He disarmed the rulers and authorities and put them to open shame, by triumphing over them in him.

An ej original recipe!!

1 small fennel bulb, sliced thin

1 Onion, sliced thin

1 thin sliced Leek

8 medium Yukon Gold potatoes 

1 t baking soda

1 T salt

Bring enough water to boil to cover potatoes.

Add onion, Leek and fennel and boil 5 minutes.

Remove to a plate.

To the same water, add potatoes and cook 10-15 minutes until knife tender.

Sauce

Reserve 1-1/2 c of water.

Add 1/4 c Sauvignon Blanc, lightly boil 3 minutes, add 2 T butter and 1/8 c evaporated milk.

Add 1/2 t black pepper.

Whisk in 2 T flour to thicken.

Taste for seasoning.

Place potato mixture in 9 in square greased Casserole.

Pour fennel onion Leek on potatoes and stir to incorporate.

Top with crunchy topping.

Bake preheated 375 oven for 35 minutes or until lightly browned.

Crunchy Topping 

3/4 c Parmesan

3/4 panko

1/4 c melted butter

Mix well.