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Pommes Dauphinoise

A wonderfully rich dish.

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.
ingredients 7 ingredients
Prep 10 minutes Cooking 40-50 minutes
user icon Serves 6 people
speech bubble 3 comments


  • 500ml milk
  • 3 tbsp Rodda's clotted cream
  • 300ml double cream
  • 2 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100g grated Gruyère cheese
  • a handful of herbs - we used thyme


  1. Peel and thinly slice the potatoes to approximately 3mm thick.
  2. Into a large pan add the whole milk and Rodda’s clotted cream with the seasoning.
  3. Gently warm over medium heat for 5 minutes, stirring occasionally to incorporate the milk and clotted cream.
  4. Add the potatoes to the warmed milk and simmer for 2-3 minutes.
  5. 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.
  6. 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.
  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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Comments (3)

Rachel says: 20 Dec 2023 at 1:29 pm

I’ve never made dauphinoise potatoes before so this may be obvious but I can’t see anywhere in the method about adding the 300ml of double cream, is this added to the milk with the clotted cream at the beginning?

Claire Hambly says: 01 Feb 2022 at 8:26 am

yes it should freeze no problem.

Jean says: 28 Dec 2021 at 3:44 pm

Too much for the two of us,will it freeze ?

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