Fennel Dauphinoise
Nationality: French
Author: None
Uploaded By: None
Ingredients
- 225g Potatoes 0.0
- 1 small Fennel 0.0
- 1 clove finely chopped Garlic 0.0
- 75 ml Milk 0.0
- 100ml Double Cream 0.0
- For Greasing Butter 0.0
- to serve Parmesan Cheese 0.0
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.