Fennel Dauphinoise

Ingredients

• 8 ozpotatoes, thinly sliced
• 1fennel, small, thinly sliced, fronds reserved for garnish
• 1 clovegarlic, finely chopped
• 5 tbspmilk
• 0.4 cupheavy cream
• butter, for greasing the ramekins
• 1 ozparmesan cheese, grated, for topping

Method

1. 1

   Heat the oven to 350°F/325°F fan/gas 4 and butter two 150 ml ramekins.

2. 2

   Slice the potatoes and the fennel thinly, keeping the feathery fronds from the fennel aside for the end.

3. 3

   Put them in a medium non-stick pan with the chopped garlic, pour the milk and cream over and season well.

4. 4

   Cover and simmer gently for 10 minutes, stirring once halfway, until the potato slices give to a knife but still hold together.

5. 5

   Divide the mixture between the ramekins, letting the creamy liquid settle around the slices, and scatter the Parmesan over the top.

6. 6

   Bake for 40 minutes, until the tops are golden and a knife slides straight through. Snip the reserved fennel fronds over before serving.