Fennel dauphinoise

2 servings 600 kcal or less calcium dauphinois dinner party recipes gratin dauphinoise meals for two over an hour potato gratin potato recipes side dishes

N/A

Source

Ingredients

225g medium-sized potato, very thinly sliced

1 small fennel bulb, sliced, fronds reserved

1 garlic clove, finely chopped

75ml whole milk

100ml double cream

butter, for the ramekins

2 tbsp finely grated parmesan (or vegetarian alternative)

Method

Heat the 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.