Recipe byThe ZestyPlate Kitchen
A fragrant French gratin: thin slices of potato and aniseedy fennel simmered in garlicky cream, baked with Parmesan until golden and tender. An elegant side.
Fennel dauphinoise is an elegant spin on the French classic: thin slices of potato and aniseedy fennel baked in garlicky cream until soft and golden. The fennel brings a gentle, fragrant sweetness that lightens the rich potato. Baked in individual ramekins and finished with Parmesan, it's a dinner-party side that feels special for very little work.
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Prep 15 min
Cook 50 min
Total 65 min
Medium
Scale:
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Nutrition (per serving)
305
kcal
6g
Protein
29g
Carbs
20g
Fat
Estimated per serving. How we calculate this.
Tags:
Pie SideDish
Preparation
- Heat the oven to 180C/160C fan/gas 4. Put the potatoes, fennel and garlic in a medium non-stick pan, pour in the milk and cream, season well, then simmer gently with the lid on for 10 minutes, stirring halfway, until the potatoes are just tender.
- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter over the Parmesan. Bake for 40 minutes, until golden and tender when pierced. Snip the reserved fennel fronds over the top before serving.
Tips from the ZestyPlate Kitchen
- Simmer the potato and fennel briefly in the cream first. It gets the cooking going so everything bakes evenly tender.
- Slice it all thinly and to the same thickness so the layers cook through at the same rate.
- Season the cream well. Potatoes need a good amount of salt to taste their best.
- Keep a few fennel fronds back to snip over the top for a fresh, pretty finish.
Frequently Asked Questions
Yes. Use a shallow baking dish instead of ramekins. It may want a little longer in the oven to cook through and brown.
You can assemble it a few hours ahead and bake when you need it, or bake it fully and reheat gently. It holds up well.
A delicate, sweet aniseed note that cuts the richness of the cream and pairs beautifully with the potato.
It's a lovely side for roast lamb, chicken, fish or beef, anywhere you'd normally serve a classic dauphinoise.
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