Fennel Dauphinoise
Ingredients
- Potatoes – 225g
- Fennel – 1 small
- Garlic – 1 clove finely chopped
- Milk – 75 ml
- Double Cream – 100ml
- Butter – For Greasing
- Parmesan Cheese – to serve
Instructions
- 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.
- 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.
Web Story: https://foodmaniahub.com/webstories/fennel-dauphinoise.html
