Fennel Dauphinoise
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 1 (estimated)
Nutrition facts
- Protein8 %13 g
- Carbs39 %64 g
- Fat53 %39 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 636 kcal | 100 kcal |
| Protein | 13 g | 2 g |
| Carbs | 64 g | 10 g |
| Fat | 39 g | 6.1 g |
One serving is about 637 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - France
Ingredients
- 75 ml Milk
- Butter (For Greasing)
- 1 clove Garlic (finely chopped)
- 225 g Potato
- 1 Fennel (small)
- 100 ml Double Cream
- Parmesan (to serve)
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.
Videos and links
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