Jamie Oliver Dauphinoise Potatoes with Parmesan is made with Maris Piper potatoes, single cream, Parmesan cheese, garlic, and fresh herbs like rosemary, thyme, or sage. This easy Dauphinoise Potatoes recipe creates a creamy and delicious side dish that takes about 45 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Potatoes Lyonnaise
- Jamie Oliver Rosti Potatoes
- Jamie Oliver Freeze Ahead Roast Potatoes
š§” Why Youāll Love This Dauphinoise Potatoes Recipe:
- Easy to Make: This recipe is straightforward and doesn’t require complicated steps, making it perfect for any skill level.
- Rich and Creamy: The combination of single cream and Parmesan cheese makes the potatoes rich, creamy, and delicious.
- Perfect for Any Occasion: Whether it’s a family dinner or a special occasion, these potatoes are sure to impress.
- Versatile Herbs: You can use rosemary, thyme, or sage, allowing you to customize the flavor to your liking.
- Golden and Crispy: The top layer of Parmesan turns golden and crispy, adding a delightful texture to every bite.
š„ Jamie Oliver Dauphinoise Potatoes Ingredients
- 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, from sustainable sources (optional)
- 75 g Parmesan cheese
- 2 fresh bay leaves
- Ā½ a bunch of fresh rosemary, thyme, or sage, (10g)
- olive oil
š„ How To Make Jamie Oliver Dauphinoise Potatoes
- Preheat the Oven: Preheat your oven to 200Ā°C (400Ā°F or gas mark 6).
- Prepare the Vegetables: Peel and halve the onion. Wash and finely slice the potatoes. Very finely slice the onion using a knife, mandolin (use the guard!), or food processor.
- Mix Ingredients: Place the sliced potatoes and onion into a large sturdy roasting tray. Season with a pinch of sea salt and black pepper. Grate a few scrapings of nutmeg over the mixture. Crush the unpeeled garlic cloves and add them in. Pour in the single cream.
- Add Optional Ingredients: Tear in the anchovies (if using). Finely grate most of the Parmesan cheese over the mixture. Add the bay leaves. Pick and add the herbs. Add 2 tablespoons of olive oil.
- Combine and Cook: Use your clean hands to mix and toss everything together in the tray. Pour in 300 ml of boiling water from the kettle. Cover the tray tightly with tin foil. Place the tray over medium heat for 5 minutes.
- Bake Dauphinoise Potatoes: Remove the tin foil. Finely grate the remaining Parmesan over the top. Drizzle the remaining thyme sprigs with oil and scatter them on top. Put the tray into the oven on the top shelf and cook for 30 minutes or until golden brown and bubbling.
š Recipe Tips
- Add Cheese for Extra Flavor: Traditionally, cheese isn’t added on top, but it gives a great taste and extra depth, so we’ve used it here.
- Use a Large Roasting Tray: If your dauphinoise is watery, it might be because the tray is too small. Use a large tray to let the liquid reduce faster.
- Simmer Before Baking: Don’t forget to simmer the mixture on the hob for 5 minutes before baking. If it’s still too watery after baking, simmer it on the hob again to thicken it up.
š What To Serve With Dauphinoise Potatoes?
Dauphinoise Potatoes goes well with roast chicken, grilled fish, steamed vegetables, or a fresh green salad. It can also be served with roasted meats, sautƩed greens, crusty bread, or a crisp white wine for a tasty meal.
š How To Store Leftovers Dauphinoise Potatoes?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
š„µ How To Reheat Leftovers Dauphinoise Potatoes?
- In The Oven: Preheat the oven to 180Ā°C (350Ā°F). Cover with foil and bake for 20-25 minutes until hot.
- In The Microwave: Place a portion in a microwave-safe dish. Heat on high for 2-3 minutes or until hot.
FAQs
Can You Make Dauphinoise Potatoes In Advance?
Yes, you can prepare the dish up to the baking step, then cover and refrigerate for a day or night before. When ready to serve, bake as directed, adding an extra 10 minutes to the cooking time.
How To Make Dauphinoise Potatoes Without Cream?
You can substitute single cream with a mixture of milk and a bit of butter for a similar creamy texture. Use 200 ml of milk and 50 g of melted butter.
What If My Dauphinoise Potatoes Are Too Watery?
Ensure you use a large roasting tray. If itās still watery after baking, simmer on the hob until the liquid reduces to your desired consistency.
Can I Use A Different Type Of Potato?
Yes, but Maris Piper potatoes are recommended for their starchy texture, which helps create a creamy dish.
How Do I Know When The Dauphinoise Potatoes Are Done?
The top should be golden brown and crispy, and the potatoes should be tender when pierced with a fork.
Try More Jamie Oliver Recipes:
Jamie Oliver Dauphinoise Potatoes Nutrition Facts
- Calories 330
- Total Fat 18.4g
- Saturated Fat 9.3g
- Total Carbohydrates 32.7g
- Dietary Fiber 2.9g
- Sugars 3.3g
- Protein 10.4g
Jamie Oliver Dauphinoise Potatoes
Description
Jamie Oliver Dauphinoise Potatoes with Parmesan is made with Maris Piper potatoes, single cream, Parmesan cheese, garlic, and fresh herbs like rosemary, thyme, or sage. This easy Dauphinoise Potatoes recipe creates a creamy and delicious side dish that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven:Ā Preheat your oven to 200Ā°C (400Ā°F or gas mark 6).
- Prepare the Vegetables:Ā Peel and halve the onion. Wash and finely slice the potatoes. Very finely slice the onion using a knife, mandolin (use the guard!), or food processor.
- Mix Ingredients:Ā Place the sliced potatoes and onion into a large sturdy roasting tray. Season with a pinch of sea salt and black pepper. Grate a few scrapings of nutmeg over the mixture. Crush the unpeeled garlic cloves and add them in. Pour in the single cream.
- Add Optional Ingredients:Ā Tear in the anchovies (if using). Finely grate most of the Parmesan cheese over the mixture. Add the bay leaves. Pick and add the herbs. Add 2 tablespoons of olive oil.
- Combine and Cook:Ā Use your clean hands to mix and toss everything together in the tray. Pour in 300 ml of boiling water from the kettle. Cover the tray tightly with tin foil. Place the tray over medium heat for 5 minutes.
- Bake Dauphinoise Potatoes:Ā Remove the tin foil. Finely grate the remaining Parmesan over the top. Drizzle the remaining thyme sprigs with oil and scatter them on top. Put the tray into the oven on the top shelf and cook for 30 minutes or until golden brown and bubbling.
Notes
- Add Cheese for Extra Flavor:Ā Traditionally, cheese isnāt added on top, but it gives a great taste and extra depth, so weāve used it here.
- Use a Large Roasting Tray:Ā If your dauphinoise is watery, it might be because the tray is too small. Use a large tray to let the liquid reduce faster.
- Simmer Before Baking:Ā Donāt forget to simmer the mixture on the hob for 5 minutes before baking. If itās still too watery after baking, simmer it on the hob again to thicken it up.