A fragrant French gratin — thinly sliced potato and aniseedy fennel simmered in garlicky cream, baked with Parmesan until golden and tender. An elegant side.
Fennel dauphinoise is an elegant twist on the French classic — thinly sliced potato and aniseedy fennel baked in garlicky cream until meltingly tender and golden. The fennel adds a gentle, fragrant sweetness that lifts the rich, creamy potato. Baked in individual ramekins and finished with Parmesan, it's a dinner-party side that feels special with very little effort.
Prep 15 min
Cook 50 min
Total 65 min
Medium
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Tags:
Pie SideDishVideo
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, and simmer gently, covered, for 10 minutes, stirring halfway, until the potatoes are just tender.
- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with 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 starts the cooking and ensures they bake evenly tender.
- Slice everything thinly and evenly so the layers cook through at the same rate.
- Season the cream well; potatoes need generous salt to taste their best.
- Save a few fennel fronds to snip over the top for a fresh, pretty finish.
Frequently Asked Questions
Yes — use a shallow baking dish instead of ramekins. It may need a little longer in the oven to cook through and brown.
You can assemble it a few hours ahead and bake when needed, or bake it fully and reheat gently. It holds well.
A delicate, sweet aniseed note that cuts through the richness of the cream and pairs beautifully with the potato.
It's a wonderful side for roast lamb, chicken, fish or beef — anywhere you'd serve a classic dauphinoise.
