Fennel Dauphinoise
| Ingredient | Measure |
|---|
| Potatoes | 225g |
| Fennel | 1 small |
| Garlic | 1 clove finely chopped |
| Milk | 75 ml |
| Double Cream | 100ml |
| Butter | For Greasing |
| Parmesan Cheese | to serve |
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.
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.