France · Side

Fennel Dauphinoise

Name: Fennel Dauphinoise
Cuisine: France
Ingredients: 225g Potatoes; 1 small Fennel; 1 clove finely chopped Garlic; 75 ml Milk; 100ml Double Cream; For Greasing Butter; to serve Parmesan Cheese

Servings

Ingredients

Potatoes225g
Fennel1 small
Garlic1 clove finely chopped
Milk75 ml
Double Cream100ml
ButterFor Greasing
Parmesan Cheeseto serve

Original recipe serves about 4.

Method

1
Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
2
Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.

Recipe source: TheMealDB