התמונה להמחשה בלבדFennel Dauphinoise
Cooking With KidsA 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. The marriage of the fennel’s natural sweetness and the melt-in-your-mouth texture beneath a golden Parmesan crust offers an elegant, comforting accompaniment for any festive meal or upscale gathering.
- 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 until 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
For the perfect gratin, use a mandoline to slice the potatoes and fennel into very thin, uniform pieces. This ensures the vegetables soften evenly and create tender layers that meld into the rich sauce. For an extra-cheesy crust, sprinkle Parmesan or Kashkaval between the layers. Let the kids help arrange the vegetable slices in a beautiful fan pattern before the dish goes into the oven.
Culinary reasoning
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. The marriage of the fennel’s natural sweetness and the melt-in-your-mouth texture beneath a golden Parmesan crust offers an elegant, comforting accompaniment for any festive meal or upscale gathering.
