British chef Rick Stein is renowned for his love of all things Cornwall, but he’s partial to drawing inspiration from the rest of the world too.

One of the Padstow-based chef’s most delicious yet simple culinary creations is this recipe for dauphinoise potatoes.

While making the dish in an episode of his BBC show, Rick Stein’s Food Stories, Rick called the potatoes “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 suggested serving the creamy spuds with a rack of lamb and a melange of vegetables, as inspired by the Gower Peninsula’s Salt Marshes in southwest Wales.

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.

Put all of the sliced potatoes into a large saucepan before adding the milk and cream in equal quantities (about 300ml of each).

Sprinkle in the garlic – which Rick claimed “makes all the difference to this dish”, then add the nutmeg.

While many people skip this spice if it’s not already in the cupboard, the Cornwall-based chef suggested that it’s a “must-have” for really good dauphinoise potatoes.