Fennel Dauphinoise
Ingredients:
- 225g - Potatoes
- 1 small - Fennel
- 1 clove finely chopped - Garlic
- 75 ml - Milk
- 100ml - Double Cream
- For Greasing - Butter
- to serve - Parmesan Cheese
📖 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.
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