Ingredients
- Potatoes (225 g)
- Fennel (1 small)
- Garlic (1 clove, finely chopped)
- Milk (75 ml)
- Double cream (100 ml)
- Parmesan cheese (to serve)
- Butter (for greasing)
Instructions
Steps
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- In a medium non-stick saucepan, combine potatoes, fennel, and garlic. Pour in milk and double cream, and season with salt and pepper. Cover and simmer gently for about 10 minutes, stirring halfway, until the potatoes are just tender.
- Divide the mixture into two buttered ramekins (approximately 150ml each) and sprinkle with Parmesan cheese.
- Bake in the oven for 40 minutes, or until the top is golden and the potatoes are soft when pierced with a knife.
- Before serving, garnish with reserved fennel fronds for added flavor and presentation.