Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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