I turned on the oven for 200 C degree. I washed and sliced carrots and fennel bulb into ca ¾ cm thick and steamed them separately they need different time: carrots 8 mins and Fennel 4-5 min. Boiled potatoes in salted water for about 20 mins. Mixed about a cup of bread crump I have in the cupboard with spices: 1teaspoon each oregano, thyme, cayenne pepper, onion and garlic powder and 11/2 teaspoons of paprika and salt about ½ teaspoon of ground black pepper. Mix well and then add about 2-3 table spoon of Extra Virgin Olive Oil - stir it until there is no crumb stick to the spoon and set aside.
I make a cheese sauce using a Roux basic recipe – heat butter till brown add some flour mix well for 3-4 minutes the add milk cook it but not let it boil then add grated cheese slowly and stir well. The sauce should not be too thick I added a cube of vegetable bullion some freshly ground pepper and salt.
Personally I like casserole when the textures are combined – soft and crunchy or soft and chewy. Nice table red wine such Minervois made a perfect dinner last night and we still have left over for lunch today.