Fennel Dauphinoise

Heat 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. 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.

• 225g of Potatoes
• 1 small of Fennel
• 1 clove finely chopped of Garlic
• 75 ml of Milk
• 100ml of Double Cream
• For Greasing of Butter
• to serve of Parmesan Cheese