Pommes Dauphinoise

Method

• Peel and thinly slice the potatoes to approximately 3mm thick.
• Into a large pan add the whole milk and Rodda’s clotted cream with the seasoning.
• Gently warm over a medium heat for 5 minutes, stirring occasionally to incorporate the milk and clotted cream.
• Add the potatoes to the warmed milk and simmer for 2-3 minutes.
• 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.
• Tip the potato and creamy mixture into the dish, spreading out the potatoes and sprinkle grated cheese on top, then add your herb of choice.
• Bake at 190°C/gas mark 5 for 40-50 minutes until golden and bubbly.
• Serve on its own as a main dish, with a simple salad, or as a side dish for meat and fish.