Fennel Dauphinoise

Fennel Dauphinoise

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(2 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 2
Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal432
  • fat33g
  • saturates21g
  • carbs22g
  • sugars0g
  • fibre5g
  • protein11g
  • salt0.4g
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Ingredients

  • 225g medium-sized potato, very thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small fennel bulb, sliced, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • butter, for ramekins
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp finely grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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joanna1972
26th Sep, 2016
5.05
This is lovely. OK so we adore fennel in this house, plus potatoes, cheese and cream what could go wrong?! Served with cured salmon with preserved lemons and gin (also found here) perfect!!
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