Fennel Dauphinoise

French   Side

For Greasing Beurre
100ml Crème fraîche épaisse
1 clove finely chopped Ail
75 ml Lait
to serve Fromage de parmesan
225g Pommes de terre
1 small Fenouil
  1. 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.
  2. 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.