Fennel and Potato Dauphinoise Delight

Step 1: Prepare the Oven and Ingredients

Preheat the Oven

• Heat the oven to 180°C/160°C fan/gas mark 4.

Prepare the Vegetables

• Thinly slice the potatoes, fennel bulb (reserving the fronds for garnish), and chop the garlic clove.

Step 2: Cook the Potatoes and Fennel

Simmer the Potatoes and Fennel

• In a medium non-stick pan, combine the sliced potatoes, fennel, and garlic.
• Pour in the whole milk and double cream.
• Season generously with salt and pepper.
• Cover the pan with a lid and simmer gently on medium heat for about 10 minutes, stirring halfway through, until the potatoes are just tender but not fully cooked. They should be soft enough to poke with a fork, but still firm.

Step 3: Assemble in Ramekins

Transfer to Ramekins

• Divide the potato and fennel mixture evenly between two small, buttered ramekins (about 150ml each).
• Scatter 1 tbsp of finely grated Parmesan on top of each ramekin for a golden, crispy finish when baked.

Step 4: Bake and Finish

Bake Until Golden and Tender

• Place the ramekins in the oven and bake for 40 minutes or until the potatoes are golden on top and tender when pierced with a knife. The cream should be bubbling and the top lightly browned.

Garnish and Serve

• Once out of the oven, snip some of the reserved fennel fronds over the top for a fresh, herbal finish.
• Serve hot and enjoy!

Extra Tips:

• Choose waxy potatoes for the best texture. They hold their shape better than floury varieties when baked.
• Add a little nutmeg to the cream mixture for a hint of warmth and depth of flavor.