התמונה להמחשה בלבדFennel Dauphinoise
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic and refined French dish featuring paper-thin slices of potato and fennel enveloped in a rich, velvety cream sauce with a delicate hint of garlic.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat oven to 180C/160C fan/gas
- 2Put 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.
- 3Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins; it is ready when the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
Nutrition
- Calories
- 281
- Protein
- 5.5g
- Carbs
- 11.4g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
This ensures the vegetables soften uniformly and create melt-in-the-mouth layers within the rich sauce. For an extra-cheesy finish, sprinkle Parmesan or Kashkaval between the layers. The children will enjoy helping to arrange the vegetable slices in an impressive fan shape before the dish goes into the oven.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic and refined French dish featuring paper-thin slices of potato and fennel enveloped in a rich, velvety cream sauce with a delicate hint of garlic.
