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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
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  • 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


Peel and thinly slice the potatoes to approximately 3mm thick.

Then into a large pan add the milk and cream with seasoning. Gently warm over a medium heat for 5 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.

Add the potatoes to the warming milk and simmer for a minute.

Tip the mixture into the dish and sprinkle the grated cheese on top, then add your herb of choice.

Bake at 190c for 40-50 minutes until golden and bubbly.

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Philleigh Way is the only purpose built cookery school in Cornwall that offers a wide range of courses. Located on the beautiful Roseland Peninsular near Truro, they offer exceptional cookery courses that give a true taste of Cornwall.

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