Ingredients for Fennel Dauphinoise
Complete culinary measure (7 items) · Scale servings or deselect pantry items in the cart panel
1
Potatoes
225g
2
Fennel
1 small
3
Garlic
1 clove finely chopped
4
Milk
75 ml
5
Double Cream
100ml
6
Butter
For Greasing
7
Parmesan Cheese
to serve
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.
Step-by-Step Instructions
1
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.
2
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.
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Servings
4
Ingredients
7/7
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Potatoes
225 g
Fennel
1 small
Garlic
1 clove finely chopped
Milk
75 ml
Double Cream
100 ml
Butter
For Greasing
Parmesan Cheese
to serve
·
7 items · estimated total~₹474
Servings
4
7/7 items selected
~₹474