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

1. Preheat the oven to 180°C / 160°C fan / Gas mark 4. Butter two small ovenproof ramekins (about 150 ml each).
2. Peel and thinly slice the potatoes. Halve the fennel, remove the core and slice thinly, reserving a little of the fronds for garnish. Place the potatoes, fennel and finely chopped garlic in a medium non-stick saucepan.
3. Pour in the milk and double cream, season generously with salt and black pepper, cover and bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring once, until the potatoes are just tender.
4. Divide the mixture evenly between the prepared ramekins and scatter the Parmesan cheese over the top.
5. Bake for around 40 minutes, until golden on top and the vegetables are tender when pierced with a knife.
6. Finish with the reserved fennel fronds before serving.

instructions_source: editorial-classic