Fennel Dauphinoise

Side · France classic.

Ingredients

• 225g Potatoes
• 1 small Fennel
• 1 clove finely chopped Garlic
• 75 ml Milk
• 100ml Double Cream
• For Greasing Butter
• to serve Parmesan Cheese

Method

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

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup