How to make Dauphinoise potatoes

50g (2oz) unsalted butter

300g (10½ oz/1½ cups) clotted cream

150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream

1 whole nutmeg, for grating

1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well)

900ml (30fl oz/3½ cups) full-fat milk

2 bay leaves

1 garlic clove, halved lengthways

200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season)

Cornish sea salt and freshly ground black pepper


1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later.

2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg.

3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves.

4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter.


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