Date posted: 04/07/2022

Rodda’s clotted cream pomme dauphinoise

This all-time classic potato dish has been made extra delicious with the use of Rodda’s Cornish clotted cream. It’s perfect as a main course, with a simple salad, or as a side dish for meat and fish.

  • Serves 6
  • Timing: 50 mins
  • Difficulty: Easy
Votes: 3 Average: 4.7


King Edward or Maris Piper potatoes, thinly sliced 8
Whole milk 500ml
Double cream 300ml
Rodda's clotted cream 3 tbsp
Pinch of salt & pepper
Garlic cloves 2
Grated Gruyère cheese 100g
a handful of herbs - we used thyme


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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.
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