French recipe for 2 people, takes only 20 mins; recipe has potato, fennel bulb, garlic clove, whole milk, double cream, butter and parmesan.
Fennel Dauphinoise
Course: French
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Parmesan: 2 tbsp finely grated parmesan (or vegetarian alternative)
- Butter: butter, for ramekins
- Potato: 225g medium-sized potato, very thinly sliced
- Fennel Bulb: 1 small fennel bulb, sliced, fronds reserved
- Double Cream: 100ml double cream
- Whole Milk: 75ml whole milk
Directions
- 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.
