Fennel Dauphinoise
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