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Safety-scanned gluten-free recipe

Fennel Dauphinoise

Imported with attribution from TheMealDB and screened by GlutenChat’s hidden-gluten safety scanner.

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Fennel Dauphinoise
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Ingredients

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Directions

  1. 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.
  2. 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.

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Source: TheMealDB