Fennel Dauphinoise

French

Main

592

Calories

14 g

Carbs

8.3 g

Fat

2.3 g

Protein

Fennel Dauphinoise

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.

Ingredients

Potatoes

Potatoes

225g

Fennel

Fennel

1 small

Double Cream

Double Cream

100ml

Butter

Butter

For Greasing

Garlic Clove

Garlic Clove

1 clove finely chopped

Whole Milk

Whole Milk

75 ml

Parmesan

Parmesan

to serve

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