Dinner

Fennel Dauphinoise

Name: Fennel Dauphinoise
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: French
Ingredients: 225g potatoes; 1 small small fennel; 1 clove garlic, finely chopped; 75 ml milk; 100ml double cream; butter, for greasing, For greasing; Parmesan cheese, for serving, to serve

Tender potatoes and fennel simmered in milk and cream, baked in individual Parmesan-topped ramekins.

1 hr
350 kcal
Vegetarian
French
Side dish

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 2 servings

Steps

Step 1:
Heat the oven to 180C/160C fan/gas 4.
Step 2:
Put the potatoes, fennel, and garlic in a medium non-stick pan.
Step 3:
Pour in the milk and double cream, season well, and cover.
Step 4:
Simmer gently for 10 minutes, stirring halfway through, until the potatoes are just tender.
10 min
Step 5:
Divide the mixture between 2 small, buttered ramekins of about 150ml each.
Step 6:
Scatter with Parmesan cheese.
Step 7:
Bake for 40 minutes, until the potatoes are golden and tender when pierced with a knife.
40 min
Step 8:
Snip the reserved fennel fronds over the dauphinoise before serving.