Fennel Dauphinoise

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

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Prep

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Cook

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Total

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Serves

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Method

Side

Ingredients

Units

Potatoes — 225 g

Fennel — 1 small

Garlic — 1 clove

Milk — 75 ml

Double Cream — 100 ml

Butter — For Greasing

Parmesan Cheese — to serve

Method

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.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current