Side • French

Fennel Dauphinoise

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

Ingredients

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

Steps

Prepare

🥄Heat oven to 180C/160C fan/gas
🔥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.
🍳Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan.

Cook

🔥Bake for 40 mins until the potatoes are golden and tender when pierced with a knife.

Serve

🧂Snip the reserved fennel fronds over before serving.

Source: Original recipe