Fennel Dauphinoise
personRecipeLibrary
France Side recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicFrance speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52919.
Provider record: TheMealDB meal 52919 · updated snapshot-1c800b07a5352334
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Video
YouTubeDirections
- 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.