Fennel Dauphinoise
A creamy and refined side dish combining fennel and potatoes in a rich sauce made with crème fraîche and milk. This traditional French recipe, golden-brown with Parmesan cheese, adds an elegant touch to your meals.
🛒 Ingredients
2 servings
- 8 oz potatoes
- 1 small fennel bulb
- 1 clove garlic, finely minced
- 1/4 cup plus 1 tbsp milk
- scant 1/2 cup heavy crème fraîche
- Butter (for greasing the ramekins)
- Parmesan cheese (for serving)
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F.
- 2
Place the peeled and sliced potatoes, fennel, and garlic in a non-stick skillet. Pour in the milk and crème fraîche, and season generously with salt and pepper.
- 3
Simmer gently, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.
- 4
Divide the mixture between 2 small buttered ramekins (approximately 5 fl oz each) and sprinkle generously with grated Parmesan.
- 5
Bake for 40 minutes until the potatoes are golden brown and tender when pierced with a knife.
- 6
Add the reserved fennel fronds before serving.
💡 Chef's Tip
You can prepare the ramekins in advance and put them in the oven just before serving. For a richer version, slightly increase the proportion of cream. Choose a fresh, white fennel bulb for the best flavor.
