Potato and fennel dauphinoise

Ingredients:

  • 1 kg Maris Piper potatoes, peeled and sliced about 1cm thick
  • 1 Bulb fennel, finely chopped
  • 1 Clove garlic, finely chopped
  • 300ml Double cream
  • 300ml Milk
  • 100g Gruyere, grated
  • 75g Parmesan, grated
  • Salt and pepper

Method:

Heat oven to 200C.

In an ovenproof dish, layer the potatoes, fennel and garlic.

In a bowl, mix together the cream, milk, 75g of the gruyere and the parmesan. Season then pour this over the potatoes and fennel.

Cook in the oven for about 50 minutes, until the potatoes are tender. Sprinkle over the rest of the gruyere and finish off under a hot grill until golden brown.

Serve with chicken, pork and fish dishes.

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