Fennel Dauphinoise
Potatoes and melting fennel fused in garlicky parmesan cream — dauphinoise, elevated.
- Total
- 25 min
- Serves
- 4
Dauphinoise with an anise whisper: potatoes and fennel sliced thin, layered with garlic-infused cream and milk, and baked slow under parmesan until the top bronzes and the layers fuse into silk. The fennel melts sweet into the cream, elevating a beloved classic without announcing itself. Roast dinner's most luxurious supporting act.
Ingredients
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Instructions
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 6.5 g
- Fat
- 24 g
- Carbs
- 30 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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