Fennel Dauphinoise
French
Main
592
Calories
14 g
Carbs
8.3 g
Fat
2.3 g
Protein
•
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
•
225g
Fennel
•
1 small
Double Cream
•
100ml
Butter
•
For Greasing
Garlic Clove
•
1 clove finely chopped
Whole Milk
•
75 ml
Parmesan
•
to serve