We love Dauphinoise Potatoes, dense slices of creamy potatoes topped with cheese is heaven on a plate. Our recipe gives this potato classic extra summery, fresh vibes with a hit of crispy fennel and zingy lemon. The secret ingredient is a dash of vermouth, which adds a little sweetness and mellows the aniseed from the fennel resulting in a surprising light dauphinoise that everyone will love (even the fennel haters!)
If you want more potato recipes why not check out our recipes for Parmesan Roast Potatoes, Bombay Aloo, and Salt & Vinegar Roast Potatoes.
Yields: 4
Prep Time: 10 mins
Process Time: 1 hour 10 mins
Total Time: 1 hour 20 mins
potatoes, thinly sliced (cover with water to stop them browning)
fennel bulbs, ends removed, thinly sliced
sprigs of thyme, leaves removes
garlic cloves, finely sliced
Peel of 1 lemon
milk
double cream
dry vermouth
Parmesan, grated