Fennel Dauphinoise
French
Main
592
Calories
14 g
Carbs
8.3 g
Fat
2.3 g
Protein
•
![Fennel Dauphinoise](https://ik.imagekit.io/littlecook/public_images/recipes/fennel-dauphinoise.jpg)
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](https://ik.imagekit.io/littlecook/public_images/ingredients/potatoes.png)
Potatoes
•
225g
![Fennel](https://ik.imagekit.io/littlecook/public_images/ingredients/fennel.png)
Fennel
•
1 small
![Double Cream](https://ik.imagekit.io/littlecook/public_images/ingredients/double-cream.png)
Double Cream
•
100ml
![Butter](https://ik.imagekit.io/littlecook/public_images/ingredients/butter.png)
Butter
•
For Greasing
![Garlic Clove](https://ik.imagekit.io/littlecook/public_images/ingredients/garlic-clove.png)
Garlic Clove
•
1 clove finely chopped
![Whole Milk](https://ik.imagekit.io/littlecook/public_images/ingredients/whole-milk.png)
Whole Milk
•
75 ml
![Parmesan](https://ik.imagekit.io/littlecook/public_images/ingredients/parmesan.png)
Parmesan
•
to serve