Rodda’s clotted cream pomme dauphinoise

Method Print recipe

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1. Peel and thinly slice the potatoes to approximately 3mm thick.
2. Into a large pan add the whole milk, double cream and Rodda’s clotted cream with the seasoning.
3. Gently warm over a medium heat for 5 minutes, stirring occasionally to incorporate the milk and cream.
4. Whilst the cream and milk is warming peel the garlic, and rub around the inside of your chosen dish. We used a traditional enamel 26cm pie dish.
5. Add the potatoes to the warmed milk and simmer for 2-3 minutes.
6. Tip the potato and cream mixture into the dish, spreading out the potatoes, and sprinkle grated cheese on top, then add your herb of choice.
7. Bake at 190°C/gas mark 5 for 40-50 minutes until golden and bubbly.
8. Serve on its own as a main dish, with a simple salad, or as a side dish for meat and fish.