European 20 min

Fennel Dauphinoise

Name: Fennel Dauphinoise
Total time: 20 min
Yield: 2 servings
Cuisine: European
Ingredients: 225g Potatoes; 1 small Fennel; 1 clove finely chopped Garlic; 75 ml Milk; 100ml Double Cream; For Greasing Butter; to serve Parmesan Cheese

piesidedishsidehealthy

Ingredientsfor 2

450

Cal

Protein

35g

Carbs

32g

Fat

1225g Potatoes
21 small Fennel
31 clove finely chopped Garlic
475 ml Milk
5100ml Double Cream
6For Greasing Butter
7to serve Parmesan Cheese

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Instructions

1
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.
2
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.