French · Side
Fennel Dauphinoise
An elegant French side dish combining tender fennel and potatoes in cream and milk, topped with Parmesan. This refined version of the classic dauphinoise showcases the subtle anise flavor of fennel in individual portions.
The Method
Instructions
First things first, preheat your oven to 180 degrees Celsius if you're using a conventional oven, or 160 degrees Celsius if you have a fan oven. If you're cooking with gas, set it to gas mark 4. This will give you that perfect gentle heat to cook everything through without drying it out.
Now, grab a medium sized non stick pan and toss in your sliced potatoes, thinly sliced fennel, and minced garlic. Pour in the milk and double cream, which will create that rich, velvety sauce we all love. Be sure to season the mixture well with salt and pepper , don't be shy here, because this is where the flavor starts to build. Cover the pan and let everything simmer gently for about 10 minutes. Halfway through, give it a good stir to make sure the potatoes don't stick to the bottom and that the cream, milk, and seasoning are all mingling beautifully. You want the potatoes to be just tender at this stage, not falling apart, so keep an eye on them.
Once your potatoes are perfectly tender, it's time to get everything ready for the oven. Butter two small ramekins, each holding about 150 milliliters, and divide the potato and fennel mixture evenly between them. Then, generously scatter Parmesan cheese over the top , this will melt and create a gorgeous golden crust while baking.
Pop the ramekins into the oven and bake for about 40 minutes. You're looking for a golden, bubbling top and tender potatoes underneath that knife or skewer can easily pierce through. The smell while it's baking? Absolutely heavenly.
Finally, before serving, snip some of the reserved fennel fronds over the top for a fresh, delicate garnish that adds a lovely pop of color and flavor. And there you have it, a comforting, elegant fennel dauphinoise that's perfect as a side or a cozy standalone dish. Enjoy!
Now, grab a medium sized non stick pan and toss in your sliced potatoes, thinly sliced fennel, and minced garlic. Pour in the milk and double cream, which will create that rich, velvety sauce we all love. Be sure to season the mixture well with salt and pepper , don't be shy here, because this is where the flavor starts to build. Cover the pan and let everything simmer gently for about 10 minutes. Halfway through, give it a good stir to make sure the potatoes don't stick to the bottom and that the cream, milk, and seasoning are all mingling beautifully. You want the potatoes to be just tender at this stage, not falling apart, so keep an eye on them.
Once your potatoes are perfectly tender, it's time to get everything ready for the oven. Butter two small ramekins, each holding about 150 milliliters, and divide the potato and fennel mixture evenly between them. Then, generously scatter Parmesan cheese over the top , this will melt and create a gorgeous golden crust while baking.
Pop the ramekins into the oven and bake for about 40 minutes. You're looking for a golden, bubbling top and tender potatoes underneath that knife or skewer can easily pierce through. The smell while it's baking? Absolutely heavenly.
Finally, before serving, snip some of the reserved fennel fronds over the top for a fresh, delicate garnish that adds a lovely pop of color and flavor. And there you have it, a comforting, elegant fennel dauphinoise that's perfect as a side or a cozy standalone dish. Enjoy!
Pairs Well With
