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Preheat your oven to 180°C/160°C fan/gas 4.
In a medium non-stick pan, combine the sliced potatoes, fennel, and garlic. Pour in the milk and double cream, then season well. Bring the mixture to a gentle simmer, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.
Butter 2 small (about 150ml) ramekins. Divide the potato and fennel mixture between them, then scatter generously with Parmesan cheese.
Bake for 40 minutes, or until the potatoes are deep golden on top and tender when pierced with a knife. Snip the reserved fennel fronds over the top just before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
