Recipe Git v1
Fennel Dauphinoise
France Side recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.bbcgoodfood.com/recipes/fennel-dauphinoise)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52919.
Provider record: https://www.themealdb.com/meal/52919-fennel-dauphinoise-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=tXBzZm2kkh8
Ingredients
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Directions
- 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.