A fragrant French gratin — thinly sliced potato and aniseedy fennel simmered in garlicky cream, baked with Parmesan until golden and tender. An elegant side.
- 225g Potatoes
- 1 small Fennel
- 1 clove finely chopped Garlic
- 75 ml Milk
- 100ml Double Cream
- For Greasing Butter
- to serve Parmesan Cheese
Tags:
Pie SideDishVideo
Preparation
- Heat the oven to 180C/160C fan/gas 4. Put the potatoes, fennel and garlic in a medium non-stick pan, pour in the milk and cream, season well, and simmer gently, covered, for 10 minutes, stirring halfway, until the potatoes are just tender.
- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 minutes until golden and tender when pierced. Snip the reserved fennel fronds over the top before serving.
