Fennel dauphinoise
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 225g medium-sized potatovery thinly sliced
- 1 small fennel bulbsliced, fronds reserved
- 1 garlic clovefinely chopped
- 75ml whole milk
- 100ml double cream
- butterfor the ramekins
- 2 tbsp finely grated parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal432
- fat33g
- saturates21g
- carbs22g
- sugars0g
- fibre5g
- protein11g
- salt0.4g
Method
step 1
Heat the 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.
step 2
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.
