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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 2 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


  • 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.
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Comments (2)

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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