Fennel Dauphinoise

Instructions

1- Heat oven to 180C/160C fan/gas 4.

2- Put potatoes, fennel, and garlic in a medium non-stick pan.

3- Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.

4- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan.

5- Bake for 40 mins until the potatoes are golden and tender when pierced with a knife.

6- Snip the reserved fennel fronds over before serving.