Creamy, indulgent, and irresistibly golden on top—Jamie Oliver Dauphinoise Potatoes is the ultimate side dish comfort food. With tender slices of Maris Piper potatoes baked in rich single cream and finished with a savory hint of Parmesan, it’s got that perfect balance of crisp and creaminess. I made this for a cozy weekend dinner, and what surprised me most was how simple it was to elevate such humble ingredients. (inspired by Jamie Oliver)
Ingredients Needed
- 1 onion
- 1 kg Maris Piper potatoes
- 1 whole nutmeg, for grating
- 2 cloves of garlic
- 1 x 300 ml tub of single cream
- 4 anchovies in oil (optional, but amazing for umami!)
- 75 g Parmesan cheese
For Seasoning and Garnish:
- 2 fresh bay leaves
- ½ a bunch of fresh rosemary, thyme, or sage (about 10g)
- Olive oil
- Sea salt and black pepper
How To Make Jamie Oliver Dauphinoise Potatoes
Prep the Veg:
Start by preheating your oven to 200°C (400°F). Peel and halve your onion and wash the potatoes thoroughly. Using a mandolin, food processor, or a sharp knife, finely slice both the potatoes and onion—you want them nice and thin for that layered, melt-in-your-mouth texture.
Build the Base:
In a large roasting tray, toss in the sliced potatoes and onion. Season with a pinch of sea salt and pepper. Grate over a little fresh nutmeg, crush the unpeeled garlic cloves and add them to the mix. Pour in the single cream—this is what’s going to give you that luxurious texture.
Add Flavour Layers:
If you’re going with anchovies, tear them in now. Grate most of the Parmesan over the top, then add your bay leaves and freshly picked herbs. A good drizzle of olive oil (about 2 tablespoons) will help everything roast beautifully.
Simmer to Marry the Flavours:
Get your hands in there and give everything a good toss in the tray. Pour in 300 ml of boiling water and cover the tray tightly with foil. Set it over medium heat on the hob for 5 minutes to get things bubbling.
Bake to Golden Perfection:
Take off the foil and sprinkle the remaining Parmesan over the top. Drizzle some olive oil over a few extra thyme sprigs and scatter them on for good measure. Pop the tray on the top shelf of the oven and bake for about 30 minutes, until golden brown and bubbling.
Why I Love This Recipe
I made this Jamie Oliver Dauphinoise Potatoes dish for a Sunday roast, and it totally stole the show. Everyone went back for seconds—even the picky eaters. What I love is how flexible it is; you can skip the anchovies or switch up the herbs, and it still delivers on flavor. It’s rich, satisfying, and surprisingly easy to pull off.
Recipe Tips
- Go big on the tray: A smaller tray can trap moisture, leaving you with watery potatoes.
- Simmer before baking: That 5-minute stovetop step is key to infusing flavor and reducing liquid.
- Customize the herbs: Use whatever fresh herbs you love or have on hand—thyme is my go-to.
- Cheese it up: Not traditional, but that Parmesan crust is worth it.
- No cream? No problem: Try a mix of milk and butter for a lighter (but still creamy) version.
How To Store This Jamie Oliver Dauphinoise Potatoes
At Room Temperature:
Leave out no longer than 2 hours after baking. Then it’s fridge time!
In the Fridge:
Store in an airtight container for up to 3 days. Reheat as needed for delicious leftovers.
In the Freezer:
Freeze portions in airtight, freezer-safe containers for up to 1 month. Thaw overnight in the fridge.
Reheating:
- Oven: Cover with foil and bake at 180°C (350°F) for 20–25 minutes.
- Microwave: Heat individual portions on high for 2–3 minutes until piping hot.
Nutrition Facts (per serving)
- Calories: 330
- Carbs: 32.7g
- Protein: 10.4g
- Fat: 18.4g
- Sugar: 3.3g
- Fibre: 2.9g
- Sodium: Varies depending on anchovy and cheese use
Let’s Answer a Few Questions!
Can I make Jamie Oliver Dauphinoise Potatoes in advance?
Totally! Assemble the whole dish (up to baking), then refrigerate. When you’re ready, just bake it with an extra 10 minutes.
What if I don’t have single cream?
No stress—use 200 ml of milk and melt in 50 g of butter for a quick substitute.
Why are my Dauphinoise Potatoes watery?
It’s usually the tray size. Use a large one to allow better evaporation and consider reducing extra liquid on the stove.
Can I use different potatoes?
Sure! Just go for a starchy variety like Yukon Gold if Maris Piper isn’t available.
How do I know when it’s done?
Look for a golden top and soft, tender layers underneath when you pierce them with a fork.
Try More Recipes:
Jamie Oliver Dauphinoise Potatoes
Course: Side DishesCuisine: British6
servings10
35
minutes330
Creamy, cheesy, and comforting—these dauphinoise potatoes make the perfect side dish for any meal or special occasion.
Ingredients
1 onion
1 kg Maris Piper potatoes
1 whole nutmeg
2 cloves garlic
300 ml single cream
4 anchovies in oil (optional)
75 g Parmesan cheese
2 bay leaves
10g fresh rosemary, thyme, or sage
2 tbsp olive oil
Salt and black pepper
Directions
- Preheat oven to 200°C (400°F).
- Finely slice onion and potatoes.
- Combine with cream, nutmeg, garlic, anchovies, most of the Parmesan, herbs, salt, and pepper in a large tray.
- Add boiling water and simmer on stovetop for 5 mins, covered.
- Remove foil, top with remaining cheese and herbs.
- Bake 30 mins until golden and bubbling.