Wash and peel 8-10 medium potatoes, most consistent potato and my personal preference is always Maris Piper, Slice the potatoes, to cook evenly ensure they are sliced uniformly, if your knife skills are not the most competent then use a mandolin, boil a large pan of water add a pinch of salt, add the potatoes and allow to gently boil for exactly 6 minutes, take off heat and drain put in to a pan of cold water. meanwhile finely slice 2 large brown onions, and crush or slice 1 garlic clove add both to a pan on a medium heat, add a good glug of olive oil, add some sliced streaky bacon or pancetta as soon as they start to brown take off the heat.
Add a 2 oz knob of butter to a small sauce pan, heat through gently as if clarifying butter, once the butter is melted add equal parts milk (semi skimmed) and thick double cream, blend together making sure not to over cook, add a hand full no more, of mature cheddar, season, and add the onions, garlic and pancetta. drain the potatoes and add to the cream mix. pour into a oven dish sprinkle another hand full of cheese and bake for 30-35 Min's until golden. sprinkle on fresh cut parsley.
Lamb, remove from the fridge and set aside to breath, finely slice a garlic clove, add to the lamb, add a good drizzle of olive oil, season heavily, and add in some fresh parsley and some dried thyme. Usually rosemary goes hand in hand with garlic and lamb but thyme is very underrated.
Heat a pan to a medium high heat, add a drizzle, not much, of olive oil and add the seasoned steak, cook on both sides until cooked to YOUR preference, for me medium rare is perfect 2 Min's each side until the marbling has started to dissolve. take off the heat and rest on a chopping board.
Remove the Dauphinois from the oven and carefully remove a good slice on to your plate, add your lamb and enjoy.
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