Fennel dauphinoise
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 225g medium-sized potato, very thinly sliced
- 1 small fennel bulb, sliced, fronds reserved
- 1 garlic clove, finely chopped
- 75ml whole milk
- 100ml double cream
- butter, for the ramekins
- 2 tbsp finely grated parmesan (or vegetarian alternative)
Method
- STEP 1
Heat the 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.
