Prep Time: 15 mins Cook Time: 45 mins
Total Time: 60 mins Yields: 8
If you’re on a quest for the ultimate comfort food, look no further than Jamie Oliver’s Dauphinoise Potatoes. This dish is a delight featuring layers of thinly sliced Maris Piper potatoes enveloped in a creamy, herby, and cheesy sauce. It’s the simplest of comfort foods and that’s why you should give it a try!
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What is Jamie Oliver Dauphinoise Potatoes?
Jamie Oliver’s Dauphinoise Potatoes are a heavenly concoction of thinly sliced Maris Piper potatoes, red onions, and a creamy sauce made with heavy cream, fresh thyme, and Parmesan cheese. The secret ingredient? A touch of anchovy oil and chopped anchovies, add a unique umami depth to the dish.
Why you’ll love it
- Creamy Perfection: The rich and velvety cream sauce that blankets the potatoes is the definition of comfort. It’s indulgent, satisfying, and incredibly moreish.
- Complex Flavors: The addition of anchovy oil and anchovies might seem unexpected, but they bring a beautiful complexity to the dish, enhancing the savory, salty notes without overpowering.
- Versatile Side: These Dauphinoise Potatoes make a perfect side dish for a special dinner or holiday feast. They pair wonderfully with roasted meats, grilled fish, or even as part of a vegetarian spread.
Jamie Oliver Potatoes Dauphinoise Recipes
Ingredients
- Maris Piper Potatoes – 1 kilogram Maris Piper potatoes
- Red Onions – 2 red onions
- Salt – a pinch salt
- Pepper to taste
- Heavy Cream – 3/4 cup heavy cream
- Fresh Thyme – a few sprigs fresh thyme
- Anchovy Oil – 3 tablespoons anchovy oil
- Anchovies – 2 or 3 anchovies, cut into small pieces
- Garlic cloves – 2 garlic cloves, crushed
- Nutmeg – 1 teaspoon nutmeg
- Parmesan Cheese – 1/2 cup parmesan cheese
Instructions
- Slice the Maris Piper potatoes and onions. You can use a food processor to make this task much easier.
- Place the sliced potatoes and onions in a tray.
- Bring water to a boil in a kettle. Pour just enough boiling water into the tray to come about a quarter of the way up the potatoes and onions.
- Season with a pinch of salt, and pepper, and add the cream to the tray.
- Sprinkle some fresh thyme over the potatoes.
- Place the tray on the stovetop and bring it to a boil.
- Allow it to cook for approximately 6 minutes.
- While the potatoes are cooking, add a few anchovies (along with some of their oil), unpeeled garlic cloves, nutmeg, and 2/3 of the Parmesan cheese to the tray.
- Cover the tray with tin foil and reduce the heat. Let it continue cooking.
- Remove the tin foil from the potatoes and add an extra layer using 1/3 of the Parmesan cheese on top.
- Transfer the tray to the oven to allow the dish to gratinate for 30 minutes until the top becomes crispy and golden.
- Remove from the oven, and your delicious potato dauphinoise is ready to be enjoyed!
Tips
- Use a mandoline slicer or food processor for uniformly thin potato slices.
- Don’t skimp on the fresh thyme; it adds a wonderful herbaceous aroma.
- If you’re not a fan of anchovies, you can omit them, but they do provide a unique depth of flavor.
Variations
Feel free to experiment with different types of cheese like Gruyère or cheddar for alternative flavor profiles. You can also layer in some thinly sliced leeks or spinach for added texture and taste.
How to serve Potatoes Dauphinoise?
Serve Jamie Oliver’s Dauphinoise Potatoes piping hot. This dish shines as a side to complement your main course. Whether you’re celebrating a special occasion or simply treating yourself, these creamy, cheesy, and utterly delicious potatoes are bound to impress. Enjoy the creamy delight that Jamie Oliver brings to your table!
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MORE JAMIE OLIVER RECIPES:
- Jamie Oliver Chicken & Mushroom Lasagne
- Coronation Chicken Recipe Jamie Oliver
- Pumpkin Soup Jamie Oliver
GOES WELL WITH:
Jamie Oliver Dauphinoise Potatoes
Ingredients
- 1 kilogram Maris Piper potatoes
- 2 red onions
- a pinch of salt
- pepper to taste
- 3/4 cup heavy cream
- fresh thyme
- 3 tablespoons anchovy oil
- 2 or 3 anchovies cut into small pieces
- 2 garlic cloves crushed
- 1 teaspoon nutmeg
- 1/2 cup parmesan cheese
Instructions
- Start by slicing the Maris Piper potatoes and onions. You can use a food processor to make this task much easier.
- Place the sliced potatoes and onions in a tray.
- Bring water to a boil in a kettle. Pour just enough boiling water into the tray to come about a quarter of the way up the potatoes and onions.
- Season with a pinch of salt, and pepper, and add the cream to the tray.
- Sprinkle some fresh thyme over the potatoes.
- Place the tray on the stovetop and bring it to a boil.
- Allow it to cook for approximately 6 minutes.
- While the potatoes are cooking, add a few anchovies (along with some of their oil), unpeeled garlic cloves, nutmeg, and 2/3 of the Parmesan cheese to the tray.
- Cover the tray with tin foil and reduce the heat. Let it continue cooking.
- Remove the tin foil from the potatoes and add an extra layer using 1/3 of the Parmesan cheese on top.
- Transfer the tray to the oven to allow the dish to gratinate for 30 minutes until the top becomes crispy and golden.
- Remove from the oven, and your delicious potato dauphinoise is ready to be enjoyed!