Fennel Dauphinoise

Ingredients

• 450 g potatoes
• 2 small fennel bulb
• 2 clove garlic
• 150 ml milk
• 200 ml heavy cream
• 1 tbsp butter
• ¼ cup Parmesan cheese (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 180C (350F). Butter two 150ml ramekins or a small baking dish.
2. Thinly slice potatoes and fennel. Finely chop garlic.
3. Combine potatoes, fennel, garlic, milk, and cream in a medium non-stick pan. Season well with salt and pepper.
4. Bring to a gentle simmer over medium heat, covered, for 10 minutes, stirring halfway through, until potatoes are just tender.
5. Divide the mixture between the prepared ramekins or baking dish and scatter with Parmesan cheese.
6. Bake for 40 minutes, or until the potatoes are golden and tender when pierced with a knife.
7. Garnish with reserved fennel fronds, if desired, before serving.