France · Side
Fennel Dauphinoise
Translate this recipe
Reading in English
Listen to this recipe
No matching voice on this device
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.
Tip: press Space to mark the active step done · J / K to move between steps
Keep exploring
Need a converter while you cook?
Mid-recipe is no time to be hunting for a calculator. These open in a new tab so the timer keeps running.
From the journal
Original essays on the small details that separate good cooking from great.