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Fennel Dauphinoise

Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 432
  • Carbohydrates 22
  • Saturated Fat 21
  • Sugar 0
  • Protein 11
  • Fat 33
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 432
  • Carbohydrates 22
  • Saturated Fat 21
  • Sugar 0
  • Protein 11
  • Fat 33
  • Fibre 5
  • Salt 0.4

Ingredients

  • 225g medium-sized potatoes, very thinly sliced
  • 1 small fennel bulb, sliced, fronds reserved
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • butter, for ramekins
  • 2 tbsp finely grated Parmesan (or vegetarian alternative)

Method

  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.