Jono & Jules do food & wine

Fennel makes a great addition to a classic dauphinoise. We served with chargrilled steak and spinach but it would also be great with venison.

Fennel Dauphinoise – serves 2

• 225g medium potatoes, very thinly sliced (a mandolin works best for this)
• 1 small fennel bulb, sliced (reserve the fronds)
• 1 garlic clove, finely chopped
• 75ml whole milk
• 100ml double cream
• 2 tbsp finely grated Parmesan
• butter

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 through, until the potatoes are just tender.

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

Bake for 40 minutes or until the potatoes are golden and tender when pierced with a knife. Snip the fennel fronds over before serving.

(Original recipe from BBC Good Food)