Nothing complicated in the ingredients. Pretty straightforward stuff.

The obligatory recipe book

I decided to use a slightly different method for the Dauphinoise Potatoes this time, and used Jamie’s recipe rather than the Nick Nairn recipe that I usually use. The main difference is that the Nairn recipe cooks the potatoes in the milk and cream before they go in the over – Jamie’s recipe just puts everything in the dish and in the oven. Hardly a major variation, but of interest – maybe Anyway, this is the milk, cream and garlic just steeping for a while

If you really want to do Dauphinoise properly, then a mandolin is almost a necessity. You can slice the potatoes thinly by hand, but it’s a right pain. The mandolin does it in seconds.

Ta daa.

To add some interest, I decided to add onions to the Dauphinoise. Thinly sliced by hand this time, because it’s pretty easy to do quickly.

Layer the potatoes and onions in the dish, with some thyme for flavour.

Once all the layers are done, and the liquid, then cover with foil and stick in the oven.

Browning off the lamb on the hob – this got a bit smokey.

Once the lamb is browned, season, and put in the oven.

The lamb comes out of the oven nicely brown and moist.

The potatoes come out nice and brown (the foil was removed for the last 10 minutes to let the top brown)

Serve all together, with some broccoli. Yum.