A real comfort food dish. Serve with a peppery side salad such as watercress alongside roast chicken.
Preheat the oven to 160C.
Put potatoes, fennel, and garlic in a medium non-stick pan on a medium heat. Pour in milk and double cream, season to taste and simmer covered, for 10 mins, stirring halfway through until the potatoes are just tender.
Layer mixture in a medium sized buttered baking dish and scatter with the Parmesan. Bake for 45 mins or until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
700g Potato, finely sliced on a mandolin
600g Fennel bulb, finely sliced and fronds reserved
3 Garlic cloves, peeled and finely chopped
40g Parmesan, finely grated
250ml Full fat milk
Butter, for greasing baking dish