Fennel Dauphinoise
Delicate layers of creamy potato and aniseedy fennel baked beneath a bubbling golden Parmesan crust.
Ingredients
225g potatoes, thinly sliced1kg
1 small fennel bulb, thinly sliced, fronds reserved1 pc
1 garlic clove, finely chopped3 pack
75ml semi-skimmed milk1L
100ml double cream300ml
10g unsalted butter, for greasing250g
20g parmesan cheese, grated170g
Method
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £2.17 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.18 est. · serves 2