Fennel Dauphinoise
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- French
- Course
- Side
- Ready in
- 55 min
- Effort
- Some steps
Ingredients
×1
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Method
- 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.
Tags
- pie
- sidedish
- creamy
- cheesy
You two might also like
Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.