Fennel Dauphinoise

    Fennel Dauphinoise

    • French
    • Side

    Ingredients

    1. 225g Potatoes
    2. 1 small Fennel
    3. 1 clove finely chopped Garlic
    4. 75 ml Milk
    5. 100ml Double Cream
    6. For Greasing Butter
    7. to serve Parmesan Cheese

    How to prepare

    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.