View all Recipes

FENNEL & POTATO DAUPHINOISE

FENNEL & POTATO DAUPHINOISE

FENNEL & POTATO DAUPHINOISE

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

Prep: 15 MINUTES
Cook Time: 1 HOUR
Serves: 6

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.

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

You may also like

View all recipes

FEEL GOOD WITH FARRO FOOD