Rick Stein's easy 'cheat' dauphinoise potatoes have two essential ingredients
Renowned British chef Rick Stein, known for his love of Cornish passion, also draws inspiration from international dishes. One such simple yet delicious creation by the culinary wizards is his own version of classic dauphinoise potatoes.
While preparing the dish on his BBC show, Rick Stein's Food Stories, he lauded these potatoes as "a classic French accompaniment". He said: "I've got a very simple way of making dauphinoise potatoes, I suppose you can call it a cheat's way. But cheating in cooking isn't always a bad thing."
Rick suggests serving the rich and creamy potatoes alongside a tender rack of lamb with a mix of vegetables, taking cues from the Salt Marshes in Gower Peninsula, southwest Wales, reports the Mirror.
Dauphinoise Potatoes Recipe
Ingredients:
900g floury potatoes such as Maris Pipers, peeled
300ml double cream
300ml full cream milk
One garlic clove, crushed
Freshly grated nutmeg
Salt and pepper
15g butter, for greasing
Method:
Preheat the oven to 200C/180C fan, then slice the potatoes very thinly by hand, on a mandolin or in a food processor for ease.
Chuck the sliced potatoes into a large saucepan, along with an equal mixture of milk and cream (about 300ml each). Then introduce a bit of garlic - which Rick says "makes all the difference to this dish" - and a pinch of nutmeg.
Some may skip this spice if absent from their pantry. However, the Cornwall connoisseur maintains its necessity for the ultimate dauphinoise experience.
Season everything with salt and pepper, then simmer the concoction on medium heat on your stove for roughly 10 minutes.
Regularly stir the pot carefully to keep the potato slices intact until they're tender enough to be pierced easily with the end of a small, sharp blade.
Next, carefully move the potato slices and sauce into a gratin dish (a small, round baking dish), then place it in the oven for 20 to 25 minutes. Allow it to sit for 10 minutes before serving.
Serving his delicious potato dish with a succulent rack of lamb, Rick cooks two 8 bone racks of lamb and serves it with flageolet beans, forzen peas, frozen broad beans, shallots and herbs as part of a summer vegetable medley.
The meal serves four people.
The entire dish takes anywhere from 30 minutes to an hour to prepare and then a further 30 minutes to an hour to cook, meaning that you and your guests will be ready to get stuck in by the time it hits the table.
The full recipe for Rick's rack of lamb serv ed with dauphinoise potatoes can be found on his website.
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