Acompañamiento
Fennel Dauphinoise
Creamy fennel and potato dauphinoise baked in individual ramekins and finished with Parmesan.
65 min2 porcionesFácilFrench
Pasos
- 1
Preheat the oven to 180C/160C fan/gas 4.
- 2
Put potatoes, fennel, and garlic in a medium non-stick pan.
- 3
Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
- 4
Divide the mixture between 2 small buttered ramekins and scatter with Parmesan.
- 5
Bake for 40 mins until the potatoes are golden and tender when pierced with a knife.
- 6
Snip the reserved fennel fronds over before serving.
