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

Ingredients

• 1.2kg waxy potatoes, peeled (Desirée potatoes work well)
• 100g wild garlic, stalks removed (raw baby spinach is a perfect alternative)
• 300g Rodda’s Cornish clotted cream
• 150ml Rodda’s double cream or crème fraiche
• 900ml Rodda’s Cornish whole milk
• 2 bay leaves
• 1 whole nutmeg
• 1 clove garlic, cut lengthways
• 50g Rodda’s Cornish butter
• Cornish sea salt, freshly ground black pepper