FENNEL DAUPHINOISE

Fennel dauphinoise image

Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel

Provided by Sara Buenfeld

Time 1h15m

Number Of Ingredients 7

Previous Next

Ingredients

225g medium-sized potato, very thinly sliced
1 small fennel bulb, sliced, fronds reserved
1 garlic clove, finely chopped
75ml whole milk
100ml double cream
butter, for the ramekins
2 tbsp finely grated parmesan (or vegetarian alternative)

Steps:

Heat the 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.

Nutrition Facts : Calories 432 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium