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Fennel Dauphinoise

  • 225g medium-sized potato, very thinly sliced Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
  • 1 small fennel bulb, sliced, fronds reserved Fennel bulbLike Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • butter, for ramekins Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 2 tbsp finely grated parmesan (or vegetarian alternative) Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 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.