2 Serves
61 Mins
27 g
88 g
21 g
Preheat your oven to 180°C.
Ingredients, vitamins, and health benefits
Potatoes
Fennel Bulb
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
112 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
451 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
616 mg / 1,250 mgPotassium
1710 mg / 4,700 mgSodium
991 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
9 g / 28 gSugar
32 g / 50 gSaturated Fat
8 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
In a medium non-stick pan, combine the sliced potatoes, fennel bulb, and garlic cloves. Pour in the milk and double cream, season with salt and pepper, and simmer gently while covered for 10 minutes, stirring halfway through until the potatoes are just tender.
Divide the potato mixture between two buttered ramekins and sprinkle the top with Parmesan.
Bake in the preheated oven for 40 minutes until the potatoes are golden and tender when pierced with a knife.
Garnish with fresh fennel fronds before serving.
Garlic Cloves
Milk
Double Cream
Fennel fronds
Parmesan
Butter
Vitamin A
85 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
112 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
451 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
616 mg / 1,250 mgPotassium
1710 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
32 g / 50 gSaturated Fat
8 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
83
g98
g13
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French
FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g