Fennel Dauphinoise
Alright, folks, today I'm going to share with you my Fennel Dauphinoise recipe! Trust me, it's a real crowd-pleaser. So, you start by heating your oven to 180C/160C fan/gas 4. Then, you toss your potatoes, fennel, and garlic into a pan. Pour in the milk and double cream, season well, and let it simmer for 10 mins. Pro tip: don't walk away and forget about it like I did once - burnt cream is not a nice smell in the kitchen, let me tell you! Now, here's a little secret I discovered by accident: before baking, try adding a sprinkle of nutmeg to the top for an extra flavor kick. It's a game-changer, I promise. Pop everything into buttered ramekins, sprinkle with Parmesan, and bake for 40 mins until golden brown. And don't forget to snip some fennel fronds over the top before serving for that fancy finishing touch. Enjoy your creamy, dreamy Fennel Dauphinoise, and remember, a little kitchen mishap just adds to the flavor!
Ingredients
- Potatoes225g
- Fennel1 small
- Garlic1 clove finely chopped
- Milk75 ml
- Double Cream100ml
- ButterFor Greasing
- Parmesan Cheeseto serve
Nutrition
Directions
- 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.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!