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
Instructions
- Preheat the oven to 180°C / 160°C fan / Gas mark 4. Butter two small ovenproof ramekins (about 150 ml each).
- Peel and thinly slice the potatoes. Halve the fennel, remove the core and slice thinly, reserving a little of the fronds for garnish. Place the potatoes, fennel and finely chopped garlic in a medium non-stick saucepan.
- Pour in the milk and double cream, season generously with salt and black pepper, cover and bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring once, until the potatoes are just tender.
- Divide the mixture evenly between the prepared ramekins and scatter the Parmesan cheese over the top.
- Bake for around 40 minutes, until golden on top and the vegetables are tender when pierced with a knife.
- Finish with the reserved fennel fronds before serving.
Tips
- Slice the fennel and potatoes to the same thickness using a mandoline to ensure they cook at the same rate.
- Rub the inside of the baking dish with a cut clove of garlic for a subtle aromatic base without overpowering the fennel.
- Infuse the cream with thyme and a pinch of nutmeg before pouring it over the vegetables.
Variations
- Cheese Topped: Add a layer of grated Gruyère or Comté on top for a golden, bubbly crust.
- Onion Mix: Add a layer of caramelized onions between the fennel and potatoes for extra sweetness.
Storage
Refrigerate for up to 3 days. Reheat in the oven covered with foil to prevent the top from burning while the center warms through.
Serving Suggestions
- The perfect accompaniment to roasted pork or grilled oily fish like mackerel.
- Serve as a decadent vegetarian main with a side of steamed green beans.
Frequently Asked Questions
Do I need to par-boil the fennel?
No, if sliced thinly enough, the fennel will soften beautifully in the cream during the baking process.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less luxurious; heavy cream provides the best set.
What if my sauce curdles?
This can happen if the oven is too hot or if you use high-acid ingredients. Bake at a moderate 160-170°C for the best result.
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instructions_source: editorial-classic