- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 432
- Carbohydrate Content: 22g
- Fat Content: 33g
- Fiber Content: 5g
- Protein Content: 11g
- Saturated Fat Content: 21g
- Sodium Content: 0.4g
- Sugar Content: 0g
Fennel Dauphinoise Recipe
Fennel Dauphinoise is a French recipe for 2 people, takes only 20 mins; recipe has potato, fennel bulb and garlic clove.
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
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.