Name: Fennel Dauphinoise
Yield: 2 servings
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

Side

2 servings

399 cal/serving

Instructions

Step 1

Heat oven to 350°F.

Step 2

Grease two 150ml ramekins with butter

Butter

Step 3

Put potatoes, fennel, and garlic into a medium non-stick pan and pour in milk and double cream; season

PotatoesFennelGarlicMilkDouble Cream

Step 4

Simmer gently, covered, for 10 minutes, stirring halfway, until potatoes are just tender

Step 5

Divide the mixture between the buttered ramekins

Step 6

Scatter Parmesan over each ramekin

Parmesan Cheese

Step 7

Bake for 40 minutes until the potatoes are golden and tender when pierced

Step 8

Snip reserved fennel fronds over before serving

Fennel