Fennel Dauphinoise

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven to 180°C (160°C fan) or gas mark 4 to prepare for baking. This temperature ensures that the dish will cook evenly and develop a nice golden crust.

2. 2

   Combine Ingredients in Saucepan

   49 min

   In a medium-sized non-stick saucepan, mix together potatoes, fennel, and garlic. Add in the milk and double cream, then season with salt and pepper to taste. Cover the pan and gently simmer over low heat for about 10 minutes, stirring occasionally, until the potatoes are just tender but not falling apart.

3. 3

   Prepare Ramekins

   5 min

   Carefully divide the creamy potato and fennel mixture into two buttered ramekins, each holding approximately 150ml. Evenly sprinkle Parmesan cheese over the top of each ramekin for a delicious crust once baked.

4. 4

   Bake the Dauphinoise

   1 min

   Place the ramekins in the preheated oven and bake for 40 minutes. Look for a golden brown top and check that the potatoes are soft by piercing them gently with a knife; they should yield easily.

5. 5

   Garnish and Serve

   1 min

   Before serving, top the dish with reserved fennel fronds to enhance both the flavor and visual appeal. This adds a fresh touch to your Fennel Dauphinoise.