{
  "id": 200,
  "title": "Fennel Dauphinoise",
  "author": null,
  "uploaded_by": null,
  "nationality": "French",
  "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.\r\nDivide 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.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/ytttsv1511798734.jpg",
  "ingredients": [
    {
      "name": "Potatoes",
      "quantity": "225g"
    },
    {
      "name": "Fennel",
      "quantity": "1 small"
    },
    {
      "name": "Garlic",
      "quantity": "1 clove finely chopped"
    },
    {
      "name": "Milk",
      "quantity": "75 ml"
    },
    {
      "name": "Double Cream",
      "quantity": "100ml"
    },
    {
      "name": "Butter",
      "quantity": "For Greasing"
    },
    {
      "name": "Parmesan Cheese",
      "quantity": "to serve"
    }
  ]
}