Potatoes Dauphinoise with Goat’s Cheese and Fennel
Creamy potatoes dauphinoise in an hour
1 kg potatoes
1 fennel bulb
2 cloves garlic
300 ml half cream or single cream
Salt and pepper
200 g crumbled goat’s cheese
Herbs (thyme is good!)
Peel the potatoes and slice thinly. Trim the fennel bulb and slice thinly. Mince the garlic.
Place the potatoes and fennel in a saucepan and pour the cream over. Simmer at low heat for about 5 minutes. Add the garlic and season with salt and pepper to taste.
Grease the Omnia Pan. Remove the saucepan from the heat and add the goat’s cheese and the herbs. Pour into the Omnia Pan and, if necessary, add a bit more cream. It should be fairly liquid. Bake at medium heat for about 40 minutes.