Once hot, add half the garlic and cook for 30 seconds, after which the creme fraiche, stock paste, reserved potato water and cheese should also be added.
Stir well while bringing it to a boil before removing the liquid from the heat and season to taste. Layer the dauphinoise in a suitable ovenproof dish and pour over the sauce.
Place the dish on a baking tray and leave it on the top shelf of the oven to bake until golden – approximately 15-20 minutes. After the first five to 10 minutes of cooking are up, wipe the frying pan clean and add some more oil to cook the lamb.
When the pan is sizzling hot, place the lamb steaks next to each other and season. Fry on high heat until the meat is browned (roughly eight to 10 minutes for medium rare, or 10-13 for well done).
Turn the meat at two-minute intervals until cooked and leave to rest on a plate with a foil covering on top. According to the Hello Fresh chefs, lamb is safe to eat when the steaks are browned on the outside.
In a separate pan, fry the beans in some oil until charred (two to three minutes) and stir in the remaining garlic before reducing the heat.
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