Fennel Dauphinoise
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✓ Diabetic-Friendly✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Dairy4
Milk75 mlmissing
Double Cream100 mlmissing
Butter1 gmissing
Parmesan Cheese1 piecemissing
Spices & Herbs1
Fennel1 piecemissing
Vegetables2
Potatoes225 gmissing
Garlic1 clovemissing
Nutrition (per serving)
≈ Estimated270Calories
12gProtein
17gCarbs
16gFat
Instructions
1
Heat 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.
2
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.
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