Fennel Dauphinoise

About This Recipe

Instructions

1. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

   Snip the reserved fennel fronds over before serving.

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