Fennel Dauphinoise

Ingredients



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


Instructions

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.

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