Side Dish · French

Fennel Dauphinoise

Name: Fennel Dauphinoise
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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

A creamy French side dish featuring sliced potatoes and fennel simmered in garlic-infused cream and baked with a Parmesan crust.

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Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 2
Level: Easy

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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.

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