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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 180C/160C fan/gas 4 and butter two small ramekins, about 150ml each.
2. Trim the fennel, saving a few fronds for later, then slice the bulb thinly along with the potatoes.
3. Tip the potato and fennel slices into a medium non-stick pan with the chopped garlic.
4. Pour in the milk and cream, season generously, cover and bring to a gentle simmer.
5. Cook for 10 mins, giving it a stir halfway through, until the potato is only just tender.
6. Spoon the mixture into the prepared ramekins, dividing it evenly.
7. Scatter parmesan over the top of each one.
8. Bake for 40 mins, until the potato is golden and a knife slides in easily.
9. Snip the reserved fennel fronds over the dishes just before you bring them to the table.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.