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

Method

• 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.”