FENNEL DAUPHINOISE
Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel
Provided by Sara Buenfeld
Categories Side dish
Time 1h15m
Number Of Ingredients 7
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
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