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Daily Record
28-05-2025
- Entertainment
- Daily Record
Rick Stein's easy 'cheat' dauphinoise potatoes have two essential ingredients
Rick Stein is one of the UK's most well-known chefs, beloved for his hearty, flavoursome dishes. One of the star's simplest yet most delicious recipes is his take on clasic dauphinoise potatoes 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.
Daily Mirror
27-05-2025
- Entertainment
- Daily Mirror
Top chef's 'cheat' dauphinoise potatoes features two 'must-have' ingredients
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." 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.
