Ingredients

The following ingredients have 2 Servings
  • 225g medium-sized potato, very thinly sliced
  • 1 small fennel bulb, sliced, fronds reserved
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • butter, for the ramekins
  • 2 tbsp finely grated parmesan (or vegetarian alternative)

Instruction

  • Heat the 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.