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Emily Scott’s gratin of dauphinois with wild garlic and Rodda’s Cornish clotted cream

Layers of creamy potato delight

Layers of potato interleaved with Rodda’s Cornish clotted cream, a hint of wild garlic and nutmeg. A dish that does nothing more than bring you together with people you love. Wild garlic has a subtle fragrance and works in pesto, risottos, pasta, and in this delicious dauphinois. However, spinach is a perfect replacement if you are unable to find wild garlic.

ingredients 10 ingredients
Prep 15 minutes Cooking 1 hour 10 minutes
user icon Serves 8 people
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  • 1.2kg waxy potatoes, peeled (Desirée potatoes work well)
  • 100g wild garlic, stalks removed (raw baby spinach is a perfect alternative)
  • 300g Rodda’s Cornish clotted cream
  • 150ml Rodda’s double cream or crème fraiche
  • 900ml Rodda’s Cornish whole milk
  • 2 bay leaves
  • 1 whole nutmeg
  • 1 clove garlic, cut lengthways
  • 50g Rodda’s Cornish butter
  • Cornish sea salt, freshly ground black pepper


  • Preheat the oven to 160°C (140°C fan/320°F).
  • Butter the sides and bottom of an oven to tableware dish. Wash the wild garlic leaves and set aside, if flowering, reserve the flowers for decoration. If wild garlic is out of season, spinach is the perfect replacement.
  • Place the Rodda’s clotted cream and double cream (or crème fraiche) in a bowl and stir together until combined. Then add a pinch of sea salt, black pepper, and a grating of nutmeg, and stir until well combined.
  • Then peel the potatoes and cut into 2 1⁄2 mm slices. Place the potatoes in a heavy bottom pan and cover with milk, add a good pinch of sea salt, a grating of nutmeg, 2 bay leaves and one garlic clove peeled and cut lengthways.
  • Bring the milk to the boil and cook the sliced potatoes for 10 minutes (be careful the bottom of the pan can catch). After 10 minutes, carefully discard the milk, garlic, and bay leaves.
  • Carefully layer the potatoes in the dish alternately with the wild garlic. Make sure the top and bottom layer is covered by potato. Season each layer with sea salt and pepper.
  • Now pour the Rodda’s clotted cream mixture over the potatoes making sure the top layer is just covered and finish the top off with some grated nutmeg.
  • Bake in the middle of the oven for 1 hour at 160°C (140°C fan/320°F) or until golden brown and a table knife passes through with ease.
  • Once cooked, allow the dish to rest. Delicious to eat with a leafy salad on its own or served as an accompaniment with Emily Scott’s slow roasted lamb with paprika and thyme.

A top tip from Emily – “A mandolin is a useful tool here to slice your potatoes (just be careful). If you want to enrich your dish even more, grate 100g of Comté or Gruyere over the top of the potatoes before baking.”


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