Fennel Dauphinoise

Fennel Dauphinoise

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
432
protein
11g
carbs
22g
fat
33g
saturates
21g
fibre
5g
sugar
0g
salt
0.4g
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Ingredients

  • 225g medium-sized potatoes, very thinly sliced
  • 1 small fennel bulb, sliced, fronds reserved
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • butter, for ramekins
  • 2 tbsp finely grated Parmesan (or vegetarian alternative)

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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.

Recipe from Good Food magazine, September 2013

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