Fennel Dauphinoise

Name: Fennel Dauphinoise
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 4 servings
Ingredients: 225 g Potatoes; 1 small Fennel; 1 clove finely chopped Garlic; 75 ml Milk; 100 ml Double Cream; 1 For Greasing Butter; 1 to serve Parmesan cheese

44 min · Serves 4 · By TheMealDB Import

France
Side
Pie
SideDish
Lunch
Comfort Food

France, Side, Pie, SideDish

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

225 gPotatoes
1 smallFennel
1 clove finely choppedGarlic
75 mlMilk
100 mlDouble Cream
1 For GreasingButter
1 to serveParmesan cheese

Method

Prep 16 min · Cook 28 min

1Heat 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.
2Divide 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.