Jamie Oliver Quick Dauphinoise Potatoes - British Recipes Book (2024)

Yields:1 ServingDifficulty: EasyPrep Time: 20 MinsCook Time:1 Hr 30 MinsTotal Time:1 Hr 50 Mins

Dauphinoise potatoes are a classic French dish that consists of thinly sliced potatoes baked in a creamy sauce with garlic, cheese, and herbs. They are rich, comforting, and perfect for any occasion. Jamie Oliver, the famous British chef and cookbook author, has a quick and easy recipe for Dauphinoise potatoes that you can make in less than 30 minutes.

In this recipe, I will show you how to make Jamie Oliver Dauphinoise potatoes. You will love this dish as much as I do!

What is Jamie Oliver Dauphinoise Potatoes?

Jamie Oliver’s Dauphinoise Potatoes is a classic French dish reimagined by the famous chef. It features layers of thinly sliced potatoes, cream, garlic, and cheese, baked until they are tender with a crispy, golden top. Perfect for serving 4-6 people, this recipe is your go-to for a comforting side dish that pairs well with almost anything.

More from Jamie Oliver

Jamie Oliver Carrot and Coriander Soup
Jamie Oliver Thai Red Curry
Hairy Bikers Dauphinoise Potatoes

Why You Should Try This Recipe

You’ll fall in love with this recipe for several reasons:

Flavorful Depth: The combination of garlic, cream, and cheese infuses each potato slice with rich, comforting flavors.
Versatile Side Dish: Perfect alongside various mains, from roasts to grilled vegetables.
Elegant Presentation: Serves as a visually appealing addition to any meal, making it suitable for both everyday dinners and special occasions.

Ingredients Needed to Make Jamie Oliver Dauphinoise Potatoes

To make Jamie Oliver Dauphinoise potatoes, you will need the following ingredients:

Potatoes: 2.5 kg (about 5.5 lbs), preferably a starchy variety like Russet or Yukon Gold, peeled and sliced thin.
Garlic: 2 cloves, minced, for that aromatic kick.
Heavy Cream: 500 ml (about 2 cups or 17 fl oz), to envelop the potatoes in a rich, creamy sauce.
Milk: 200 ml (about 3/4 cup or 6.8 fl oz), to thin the cream slightly for the perfect consistency.
Nutmeg: A pinch, grated, for a hint of warmth and depth.
Cheese: 100g (about 3.5 oz) of Gruyère or similar hard cheese, grated, for that beautifully melted top layer.
Butter: A knob, for greasing the baking dish and adding flavor.
Salt and Pepper: To taste, ensure each layer is perfectly seasoned.

Useful Equipment

To make Jamie Oliver Dauphinoise potatoes, you will need the following equipment:

Large baking tray or ovenproof dish
Sharp knife and cutting board
Large saucepan
Measuring cup and spoons
Wooden spoon or spatula
Cheese grater
Tin foil or baking paper

Instructions to Make Jamie Oliver Quick Dauphinoise Potatoes

Here are the instructions on how to make Jamie Oliver Dauphinoise potatoes:

Step 1: Preheat the Oven

Start Your Oven: Preheat your oven to 190°C (375°F or Gas Mark 5) to get it ready for baking.

Step 2: Prepare the Potatoes

Slice the Potatoes: Using a mandoline or a sharp knife, slice the potatoes into thin, even slices, about 1/8 inch thick. This ensures they cook evenly.

Step 3: Layer the Ingredients

Butter the Dish: Lightly butter a large baking dish. This prevents sticking and adds flavor.
Layer and Season: Begin by layering potatoes at the bottom of the dish, slightly overlapping. Sprinkle with salt, pepper, and a bit of minced garlic. Repeat this process, seasoning each layer as you go.
Pour the Cream Mixture: In a bowl, whisk together the heavy cream, milk, and grated nutmeg. Pour this mixture over the layered potatoes, ensuring it seeps into every layer.
Add Cheese: Sprinkle the grated cheese evenly over the top.

Step 4: Bake to Perfection

Cover and Bake: Cover the dish with foil and bake in the preheated oven for about 1 hour. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.

Step 5: Rest Before Serving

Let It Rest: Allow the dish to rest for a few minutes before serving. This helps the layers set, making it easier to serve.

How do I serve Jamie Oliver Dauphinoise Potatoes?

You can serve Jamie Oliver Dauphinoise Potatoes as a main course or as a side dish. They are great for any meal, whether it is breakfast, lunch, or dinner. They are also ideal for special occasions, such as holidays, parties, or family gatherings. You can serve them hot, warm, or at room temperature.

What I do Serve With Jamie Oliver Dauphinoise Potatoes?

This dish is incredibly versatile, pairing beautifully with a variety of main courses. Here are some suggestions:

Roasted Meats: Perfect alongside juicy roast beef, lamb, or chicken, where the meat’s richness complements the creamy potatoes.
Grilled Vegetables: Serve with an array of grilled vegetables for a lighter, yet fulfilling meal.
Fish: A great side dish for baked salmon or cod, adding a comforting element to a fish dinner.
Salads: Pair with a crisp, green salad for a balanced meal, offering both richness and freshness.

Pro Tips to Make Perfect Jamie Oliver Dauphinoise Potatoes

To ensure your Dauphinoise Potatoes turn out perfectly, consider these pro tips:

Slice Evenly: Uniformly thin potato slices ensure even cooking and texture.
Season Every Layer: This adds depth of flavor to the dish.
Don’t Rush the Baking: Slow and steady baking allows the potatoes to become tender and the top to crisp up beautifully.
Rest Before Serving: Giving the dish time to rest helps solidify the layers, making serving easier.

Variations of Jamie Oliver Dauphinoise Potatoes

Personalize your Dauphinoise Potatoes with these creative twists to suit your taste or make use of what you have on hand:

With Herbs: Add fresh thyme or rosemary between the layers for an aromatic lift.
Cheesy Twist: Experiment with different cheeses such as Parmesan for a sharper taste or a smoked cheese for depth.
Veggie-Packed: Layer in slices of sweet potato or celeriac with the potatoes for a varied texture and flavor profile.
Spicy Kick: For those who enjoy a bit of heat, a sprinkle of cayenne pepper or a dash of hot sauce mixed into the cream can add a nice warmth.

How do I Store Jamie Oliver Dauphinoise Potatoes Leftovers?

Storing leftovers properly ensures you can enjoy this dish just as much the next day:

How do I Reheat Jamie Oliver Dauphinoise Potatoes Leftovers?

Reheating Dauphinoise Potatoes can be done efficiently without losing their creamy texture:

Oven Method: Preheat the oven to 180°C (350°F). Cover the potatoes with foil and heat for about 20 minutes, or until warmed through.
Microwave: For a quick option, microwave on medium power in short intervals, stirring in between, until heated through. Be mindful that this method may slightly alter the texture.

Nutrients per serving (based on 6 servings):

Calories: 484 kcal
Carbohydrates: 47 g
Protein: 14 g
Fat: 28 g
Saturated fat: 17 g
Cholesterol: 98 mg
Sodium: 125 mg
Fiber: 3.1 g
Sugar: 0 g¹
Vitamin C: 27 mg
Vitamin B6: 0.7 mg
Calcium: 333 mg
Phosphorus: 311 mg

FAQs

Here are some frequently asked questions about Dauphinoise potatoes:

Can I Make Dauphinoise Potatoes Ahead of Time?

Yes, you can prepare Dauphinoise potatoes ahead of time to make your dinner preparation easier. Assemble the dish up to one day before you plan to serve it, cover it, and store it in the refrigerator. When you’re ready to cook, take it out of the fridge about 30 minutes before baking to bring it to room temperature, then bake as directed.

How Thin Should I Slice the Potatoes?

For the best texture, slice the potatoes thinly, about 1/8 inch (3mm) thick. This ensures they cook evenly and become tender in the creamy sauce while maintaining a slight bite. A mandoline slicer can help achieve consistent thickness.

Can I Use Low-Fat Cream for This Recipe?

While full-fat cream provides the best flavor and texture for Dauphinoise potatoes, you can use low-fat cream as a lighter alternative. Keep in mind that the final dish may be less rich and the sauce might not thicken as much during baking.

Is It Necessary to Peel the Potatoes?

Peeling the potatoes is traditional for Dauphinoise potatoes to ensure a smooth, creamy texture without the interference of skins. However, if you prefer a more rustic dish or want to add extra fiber, you can thoroughly wash and scrub the potatoes and leave the skins on. Just be aware that the texture and appearance of the final dish will differ slightly.

Final Words

Jamie Oliver Dauphinoise potatoes are a delicious and easy dish that you can make with just a few ingredients and some simple steps. They are rich, comforting, and perfect for any occasion. I hope you enjoyed this recipe on how to make Jamie Oliver Dauphinoise potatoes.

If you try this recipe, let me know how it turned out in the comments below. Bon appetit!

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Jamie Oliver Quick Dauphinoise Potatoes - British Recipes Book (2024)

FAQs

How do you make James Martin potatoes dauphinoise? ›

To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.

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Why did the cream curdle in my dauphinoise potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

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Is potato gratin the same as dauphinoise? ›

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

What's the difference between dauphinoise and scalloped? ›

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

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How do you cook Lidl dauphinoise potatoes? ›

Pour over the hot stock and cook on a medium heat with the lid on for 10 minutes, stirring occasionally, until the potatoes are tender. Preheat the oven to 200°C/180°C fan/gas mark 6. Once the potatoes are cooked, remove the lid and sprinkle the top with the remaining cheese.

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Why are my dauphinoise potatoes runny? ›

If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

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How to stop dauphinoise potatoes from going black? ›

To reduce the risk of this happening press a piece of baking parchment (parchment paper) or clingfilm (plastic wrap) onto the surface of the gratin and then cover tightly with clingfilm. However this discolouration does not usually show once the gratin has been baked.

What to eat with potato dauphinoise? ›

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

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Is curdled cream safe to eat? ›

Despite how they look, a curdled cream sauce is completely edible, so you won't get sick from eating it.

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What is a substitute for Gruyere cheese in dauphinoise potatoes? ›

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

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What is dauphinoise mean in French? ›

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay leaves, and nutmeg, then baked in a casserole dish layered with shredded Gruyère cheese until golden and bubbling.

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What are the different types of dauphinoise? ›

There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. It is distinguished from ordinary gratin potatoes (potatoes au gratin) by the use of raw rather than boiled potatoes.