Fennel dauphinoise

• medium-sized potato225g g

  very thinly sliced

• small fennel bulb↗1

  sliced, fronds reserved

• garlic clove↗1

  finely chopped

• whole milk↗75ml ml
• double cream↗100ml ml
• butter↗

  for the ramekins

• finely grated parmesan2 tbsp tbsp

  (or vegetarian alternative)

Step-by-step instructions

1. 1

   Heat the 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. 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.