Sides · French

Fennel Dauphinoise

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 30, 2026

This little side takes classic creamy potato dauphinoise and gives it a fresh anise twist from fennel. Everything simmers together first, then bakes in ramekins until golden and bubbling. It is the kind of dish that quietly steals the show next to roast chicken or a good steak.

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Fennel Dauphinoise

Why you'll love this

  • Creamy, golden, and just fancy enough for company.
  • Fennel adds a gentle anise note that classic dauphinoise misses.
  • Simmering first means shorter, more reliable oven time.
  • Makes a neat individual portion in every ramekin.

EveryDayMeal recipe

Fennel Dauphinoise

Prep
15m
Cook
50m
Total
65m
Serves
2
Level
Easy

Ingredients

  • 8 oz potatoes, thinly sliced
  • 1 small fennel bulb, thinly sliced (fronds reserved)
  • 1 clove garlic, finely chopped
  • 1/3 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon butter, for greasing
  • 2 tablespoons grated Parmesan cheese
  • to taste salt and black pepper

Equipment

  • Medium non-stick saucepan
  • Two small ramekins
  • Sharp knife or mandoline
  • Box grater

Instructions

  1. Heat your oven to 350 degrees F so it is ready when the mixture is done simmering.
  2. Combine the sliced potatoes, fennel, and garlic in a medium non-stick saucepan, then pour in the milk and heavy cream. Season well with salt and pepper.
  3. Cover and simmer gently for about 10 minutes, stirring once halfway through, until the potatoes are just barely tender when pierced (they will finish cooking in the oven).
  4. Butter two small ramekins (about 2/3 cup each), then divide the potato and fennel mixture between them, spooning over any creamy liquid.
  5. Scatter the grated Parmesan evenly over the top so it forms a golden, savory crust as it bakes.
  6. Bake for 40 minutes until the top is golden and a knife slides easily through the potatoes.
  7. Snip the reserved fennel fronds over the top and serve hot.

Tips from the kitchen

  • Slice the potatoes and fennel thin and even (a mandoline helps) so everything cooks at the same rate.
  • Season the cream generously before baking, since potatoes soak up a lot of salt.
  • If the tops brown too fast, tent loosely with foil for the last 10 minutes.

Estimated nutrition per serving: 340 cal · 8g protein · 28g carbs · 23g fat

Make it your own

  • Swap Parmesan for Gruyere for a nuttier, meltier top.
  • Add a pinch of grated nutmeg to the cream for warmth.
  • Scale up in a small baking dish to feed a crowd.

Storing & make-ahead

Store cooled leftovers covered in the fridge for up to 3 days. Reheat in a 350 degrees F oven until hot in the center, about 15 minutes. You can assemble the ramekins a few hours ahead and bake just before serving.

Good to know

What potatoes work best?
Waxy or all-purpose potatoes hold their shape well. Russets work too but will be softer and starchier.
Can I make it dairy-lighter?
You can use all milk instead of cream, but it will be thinner and less rich. A little extra Parmesan helps.
Do I have to use ramekins?
No. A single small buttered baking dish works fine, just check for tenderness with a knife before pulling it out.
What are the fennel fronds for?
The feathery green tops make a fresh, pretty garnish and echo the fennel flavor. Snip them over just before serving.

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