- 225g medium-sized potato, very thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 small fennel bulb, sliced, fronds reserved
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 garlic clove, finely chopped
- 75ml whole milk
- 100ml double cream
- butter, for ramekins
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp finely grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.