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Fennel Dauphinoise

Ingredients

  • Potatoes : 225g
  • Fennel : 1 small
  • Garlic : 1 clove finely chopped
  • Milk : 75 ml
  • Double Cream : 100ml
  • Butter : For Greasing
  • Instructions

    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.

    Recipe Video

    https://www.youtube.com/watch?v=tXBzZm2kkh8
    Cooking Method
    Cuisine