60 MIN

Fennel Dauphinoise

Name: Fennel Dauphinoise
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 225 g potatoes (thinly sliced); 1 fennel (small, thinly sliced, fronds reserved for garnish); 1 clove garlic (finely chopped); 75 ml milk; 100 ml double cream; butter (for greasing the ramekins); parmesan cheese (grated, for topping)

Creamy French fennel and potato gratin in individual ramekins

vegetariangluten-freeside-dishbakedcomfort-foodcreamy

Ingredients

225 gpotatoes, thinly sliced
1fennel, small, thinly sliced, fronds reserved for garnish
1 clovegarlic, finely chopped
75 mlmilk
100 mldouble cream
butter, for greasing the ramekins
parmesan cheese, grated, for topping

Method

1
Heat the oven to 180°C/160°C Fan/Gas 4. Put the potatoes, fennel, and garlic in a medium non-stick pan. Pour in the milk and double cream, season well, and simmer gently covered for 10 minutes, stirring halfway, until the potatoes are just tender.
2
Divide the mixture between 2 small buttered ramekins (about 150ml each) and scatter with Parmesan.
3
Bake for 40 minutes until golden and tender when pierced with a knife. Snip the reserved fennel fronds over the top before serving.

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