Fennel Dauphinoise

Fennel Dauphinoise

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal432
fat33g
saturates21g
carbs22g
sugars0g
fibre5g
protein11g
salt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2013

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    Overall rating

    Rating: 5 out of 5.7 ratings

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