2
France
Fennel Dauphinoise
Allergens: Milk
Dauphinoise with a twist, sliced potato and fennel baked soft in garlicky cream.
Ingredients
- Fennel 1 small
- Garlic 1 clove
- Potatoes 225 g
- Butter
- Cream 100 ml
- Milk 75 ml
- Parmesan
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.