Fennel Dauphinoise

Fennel Dauphinoise

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 15 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


  • 225g medium-sized potato, very thinly sliced



    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…

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp finely grated parmesan (or vegetarian alternative)



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Apr, 2017
Doubled up the recipe and cooked as a whole and not individual portions. It received lots of praise and was the ideal side to our Easter dinner. Will definitely have again.
26th Sep, 2016
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!!
4th Aug, 2019
Can you use fennel seeds instead of fresh fennel ?
goodfoodteam's picture
8th Aug, 2019
Thanks for your question. Fennel seeds have a stronger flavour and also would reduce the quantity of the recipe. However, we do have an entire recipe collection devoted to Dauphinoise if you'd like an alternative: https://www.bbcgoodfood.com/recipes/collection/dauphinoise
1st Feb, 2017
If I doubled the recipe and put in one ceramic dish (I don't have ramekins) would this affect the cooking time?
goodfoodteam's picture
6th Feb, 2017
Thanks for your question. Adding 10 - 15 minutes should be enough. Check the potatoes are golden and tender as you would for the individual sized ones.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?