Fennel Dauphinoise

Ingredients

• 1 225g — Potatoes
• 1 small — Fennel
• 1 clove finely chopped — Garlic
• 75 ml — Milk
• 1 100ml — Double Cream
• 1 For Greasing — Butter
• 1 to serve — Parmesan cheese

Steps

1. Heat oven to 180C/160C fan/gas 4. Put 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.
2. Divide 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.

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