Fennel Dauphinoise

Ingredients

• Potatoes — 225 g
• Fennel — 1 pcs
• Garlic — 1 pcs
• Milk — 75 ml
• Double Cream — 100 ml
• Butter
• 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.