FranceSide dish
Fennel Dauphinoise
This gratin combines thinly sliced potatoes and fennel in a creamy, cheesy bake. The vegetables simmer gently in milk and cream until just tender before being topped with Parmesan and baked until golden. It's a rich side dish, perfect for a small gathering.
Method
2 steps · 15 min total
- 01
Simmer potatoes and fennel
Preheat your oven to 180°C/160°C fan/gas 4.
In a medium non-stick pan, combine the sliced potatoes, fennel, and garlic. Pour in the milk and double cream, then season well. Bring the mixture to a gentle simmer, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.
