Fennel à la Dauphinoise

Name: Fennel à la Dauphinoise
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 225 g Potatoes; 1 pcs Fennel; 1 clove Garlic; 75 ml Milk; 100 ml Heavy cream; 30 g Butter; 50 g Parmesan

Delicate potato purée with aromatic fennel, baked in a creamy milk sauce and topped with Parmesan. A classic French side dish that will transform any dinner table.

Ingredients

225 g Potatoes
1 pcs Fennel
1 clove Garlic
75 ml Milk
100 ml Heavy cream
30 g Butter
50 g Parmesan

Instructions

Preheat the oven to 180°C. Slice the potatoes thinly, julienne the fennel (setting aside a few fronds for garnish), and mince the garlic finely. In a non-stick pot, combine the potatoes, fennel, and garlic, pour in the milk and cream, season generously with salt and pepper. Cover with a lid and braise over medium heat for 10 minutes, stirring halfway through cooking, until the potatoes are tender.
Divide the mixture between two small ramekins (approximately 150 ml each) brushed with butter. Sprinkle generously with Parmesan and bake in the oven for 40 minutes until the potatoes are golden and soft when pierced with a knife.
When serving, sprinkle with the reserved fennel seeds and fronds.