Pommes Dauphinoise

Method

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.