France · side

Fennel Dauphinoise

Name: Fennel Dauphinoise
Yield: 4 servings
Cuisine: France
Ingredients: 225g Potatoes; 1 small Fennel; 1 clove finely chopped Garlic; 75 ml Milk; 100ml Double Cream; For Greasing Butter; to serve Parmesan Cheese

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Potatoes225 g
Fennelsmall1
Garlic1 clove
Milk75 ml
Double Cream100 ml
Butter
Parmesan Cheese

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.