Fennel Dauphinoise
A creamy, aromatic fennel-infused dauphinoise: thinly sliced potatoes simmered in milk and double cream with fennel and garlic, baked until golden and topped with Parmesan.
Servings
4
Difficulty
Easy
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Ingredients
main
- 225 g potatoes
- 1 pcs fennel (small)
- 1 pcs garlic (finely chopped)
- 75 ml milk
- 100 ml double cream
- butter (for greasing)
- Parmesan (to serve)
Directions
- 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 minutes, 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 minutes until the potatoes are golden and tender when pierced with a knife.
- Snip the reserved fennel fronds over before serving.