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Fennel Dauphinoise

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  • Potatoes - 225g
  • Fennel - 1 small
  • Garlic - 1 clove finely chopped
  • Milk - 75 ml
  • Double Cream - 100ml
  • Butter - For Greasing
  • Parmesan Cheese - to serve

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  • 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.

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