FENNEL & POTATO DAUPHINOISE

A real comfort food dish. Serve with a peppery side salad such as watercress alongside roast chicken.

Prep:
15 MINUTES
Cook:
1 HOUR
Serves:
6

Ingredients

700g Potato, finely sliced on a mandolin

600g Fennel bulb, finely sliced and fronds reserved

3 Garlic cloves, peeled and finely chopped

300ml cream

40g Parmesan, finely grated

250ml Full fat milk

Butter, for greasing baking dish

Method

Preheat the oven to 160C

Put potatoes, fennel, and garlic in a medium non-stick pan on a medium heat. Pour in milk and double cream, season to taste and simmer covered, for 10 mins, stirring halfway through until the potatoes are just tender

Layer mixture in a medium sized buttered baking dish and scatter with the Parmesan. Bake for 45 mins or until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving