Weeknight65min

Fennel Dauphinoise

Name: Fennel Dauphinoise
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 225.00 grams Potatoes; 1.00 pieces Fennel; 1.00 cloves Garlic; 75.00 milliliters Milk; 100.00 milliliters Cream; 1.00 Butter; 1.00 Parmesan Cheese

Side dish from French cuisine

Ásgeir Hólm

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Prep15min

Cook50min

Total65min

Serves4

Contains:EggDairy

Ingredients

Adjust servings

7.9 oz(225 g)
potatoes
1
fennel
1 cloves
garlic, chopped, finely
2½ fl oz(75 ml)
milk
3⅖ fl oz(100 ml)
cream
1
butter
1
parmesan cheese

Instructions

0/2 done

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.
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.