Cornish chef Rick Stein has a very simple way of making dauphinoise potatoes, which he has shared in a recipe for the French dish as part of his Food Stories series
Celebrated British chef Rick Stein, famed for his Cornish passion, also takes culinary cues from global flavours. One of the simplest yet most delectable dishes from the Padstow-based maestro is his take on dauphinoise potatoes.
While rustling up the dish on his BBC programme, Rick Stein’s Food Stories, Rick hailed the spuds 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.”
READ MORE: Big camping sale including tent that stood ‘a month’s rain in a day’ now £146 off
Rick recommends pairing the sumptuous creamy potatoes with a succulent rack of lamb and an assortment of veggies, drawing inspiration from the Salt Marshes of the Gower Peninsula in southwest Wales.
Dauphinoise potatoes recipe
Ingredients:
- 300ml double cream
- 300ml full cream milk
- One garlic clove, crushed
- Freshly grated nutmeg
- Salt and pepper
- 15g butter, for greasing
Method:
Toss all the sliced potatoes into a sizeable saucepan, then pour in equal measures of milk and cream (around 300ml each). Add a dash of garlic – which Rick insists “makes all the difference to this dish”, followed by a sprinkle of nutmeg, reports the Express.
Although some might omit this spice if it’s not to hand, the Cornwall aficionado advises that it’s essential for top-notch dauphinoise potatoes. Season the pan’s contents liberally with salt and pepper, then let it simmer over medium heat on the hob for about 10 minutes.
Gently stir the pan occasionally to avoid breaking the potato slices, until they are just soft when pricked with the tip of a small, sharp knife.
Next, cautiously transfer the potato slices and sauce into a gratin dish (a small, round baking dish), then pop it into the oven for 20 to 25 minutes. Let it rest for 10 minutes before serving.
