1 - Heat oven to 180C/160C fan/gas 4.

2 - Put potatoes, fennel, and garlic in a medium non-stick pan.

3 - Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.

4 - Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan.

5 - Bake for 40 mins until the potatoes are golden and tender when pierced with a knife.