Instructions
Preheat your oven to 180°C (160°C fan) or gas mark 4, setting the stage for a perfectly baked dauphinoise. In a medium-sized non-stick pan, combine the thinly sliced potatoes, finely chopped fennel, and minced garlic. Pour in the milk and double cream, then season generously with salt and freshly ground black pepper. Cover the pan and let the mixture simmer gently over low heat for about 10 minutes, stirring halfway through. This careful simmering softens the potatoes and fennel just right, allowing the flavors to meld beautifully. Grease two small ramekins, each approximately 150ml in capacity, to prevent sticking and help develop a beautiful crust. Divide the creamy potato and fennel mixture evenly between them. Sprinkle a generous layer of grated Parmesan cheese on top, which will melt and turn golden during baking. Place the ramekins in the preheated oven and bake for around 40 minutes, until the top is golden and the potatoes are tender when pierced with a knife. As a lovely finishing touch, snip some reserved fennel fronds over each ramekin before serving to add a fresh, vibrant note and subtle crunch. Tip: To save time, slice the potatoes and fennel uniformly to ensure even cooking. For an extra indulgent touch, add a pinch of freshly grated nutmeg to the cream mixture before simmering. This dish can be made a day ahead, then refrigerated and baked just before serving.
