ForkwiseFennel Dauphinoise
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 225 g Potatoes
- 1 Fennel, small
- 1 clove Garlic, finely chopped
- 75 ml Milk
- 100 ml Double Cream
- Butter (for greasing)
- Parmesan Cheese (to serve)
Method
- 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.
- 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.
Video
Video by Alpro, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Fennel Dauphinoise by TheMealDB contributors (TheMealDB API terms) · source