Fennel Dauphinoise
Fennel Dauphinoise transforms the classic French gratin with anise-scented bulbs layered beneath cream and potato. While traditional dauphinoise relies on slow cooking to meld flavors, fennel's natural sweetness accelerates this process, requiring less time in the oven without sacrificing depth. The vegetable's subtle licorice notes complement rather than overshadow the dish, making it an elegant bridge between assertive winter vegetables and delicate cream sauces.
Instructions
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..
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