Fennel Dauphinoise
A France snack. Ready in about 1 hour 9 minutes. Difficulty: medium.
- 19 minPrep (about)
- 50 minCook (about)
- 1 hr 9 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 8 oz potatoes
- 1 fennel
- 1 clove garlic
- ¼ cup + 1 tbsp milk
- ⅓ cup + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
- For Greasing butter
- to serve parmesan cheese
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F (325°F for a fan oven).
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Put garlic, fennel and potatoes in a medium non-stick pan.
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Pour in milk and double cream.
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Season well.
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Simmer, covered, for 10 mins, until potatoes are tender.
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Stir halfway through.
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Split it between 2 little (around ½ cup + 2 tbsp) buttered ramekins and scatter with Parmesan.
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Cook in the oven for 40 mins till your potatoes are golden plus tender when pierced with a knife.
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Snip your reserved fennel fronds over before serving.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.