Accompagnement
Fennel Dauphinoise
Cuisine Française Sans porc
1h4
Temps total
4
Portions
7
Ingrédients
Difficile
Difficulté
Instructions
- 1
Chauffer oven to 180C/160C fan/gas 4
- 2
Put potatoes, fennel, and Ail in a medium non-stick pan
- 3
Verser in Lait and double Crème, Assaisonner well and Mijoter gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
- 4
Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan
- 5
Cuire au four for 40 mins until the potatoes are golden and tender when pierced with a knife
- 6
Snip the reserved fennel fronds over before serving.
