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.