Adan Kendric Jamie Oliver’s Dauphinoise Potatoes is a creamy, indulgent dish perfect for special occasions or a comforting side. Thinly sliced potatoes are layered with cream, garlic, and herbs, and then baked until tender and golden. This French-inspired recipe is rich, flavorful, and pairs beautifully with roasted meats or a hearty main course.
Why This Recipe Is a Must-Try
- Rich and Creamy: Layers of cream and cheese make it wonderfully indulgent.
- Perfect Side Dish: Complements meats like roast beef, lamb, or chicken.
- Classic Comfort Food: Perfect for holiday meals or cozy dinners.
- Easy to Make: Minimal ingredients and straightforward preparation.
- Beautiful Presentation: The golden, bubbly top makes for an impressive dish.
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What is Jamie Oliver’s Dauphinoise Potatoes?
Jamie Oliver’s Dauphinoise Potatoes is a classic French gratin made by layering thinly sliced potatoes with cream, garlic, and a touch of cheese. The dish is baked until the potatoes are tender and the top is golden brown, resulting in a creamy, flavorful side.
Ingredients for Jamie Oliver’s Dauphinoise Potatoes
- 1 kg (about 2 lbs) potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Gruyère or Parmesan cheese (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh thyme or rosemary (optional, for garnish)
- 1 tablespoon butter (for greasing the baking dish)
Step-by-Step Instructions to Prepare Jamie Oliver’s Dauphinoise Potatoes
Step 1: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter to prevent sticking.
Step 2: Slice the Potatoes
Using a sharp knife or mandoline, thinly slice the potatoes to ensure even cooking. Aim for slices about 1/8 inch thick.
Step 3: Infuse the Cream with Garlic
In a small saucepan, warm the heavy cream over low heat. Add the minced garlic and cook gently for a few minutes, allowing the garlic to infuse the cream with flavor. Season the cream with salt and black pepper.
Step 4: Layer the Potatoes and Cream
Arrange a single layer of sliced potatoes in the greased baking dish. Pour a small amount of the infused cream over the potatoes and sprinkle with a little grated cheese, if using. Repeat this process, layering the potatoes, cream, and cheese, until all the ingredients are used, finishing with a final layer of cream and cheese on top.
Step 5: Bake the Dauphinoise Potatoes
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Step 6: Garnish and Serve
Let the dauphinoise potatoes cool for a few minutes before serving. Garnish with fresh thyme or rosemary for added flavor and presentation. Serve warm as a side dish.
What to Serve with Jamie Oliver’s Dauphinoise Potatoes
- Roast Beef: A classic pairing with rich, hearty flavors.
- Grilled Chicken: Complements the creamy texture of the potatoes.
- Lamb Chops: The flavors work beautifully together for an elegant meal.
- Green Salad: A fresh salad adds a light contrast to the richness.
- Steamed Vegetables: Broccoli or green beans add a nice color and balance.
Expert Tips for Mastering Jamie Oliver’s Dauphinoise Potatoes
- Slice Potatoes Evenly: Use a mandoline for uniform thickness and even cooking.
- Use Full-Fat Cream: Full-fat cream provides the best texture and richness.
- Season Each Layer: Lightly season each layer of potatoes with salt and pepper for balanced flavor.
- Don’t Skip the Foil: Covering with foil initially helps the potatoes cook through without drying out.
- Let It Rest: Allow the dish to rest for a few minutes before serving to set the layers.
Variations of Jamie Oliver’s Dauphinoise Potatoes
- Cheesy Dauphinoise: Add extra cheese, such as Gruyère or cheddar, for a richer flavor.
- Herb-Infused Dauphinoise: Add rosemary, thyme, or a sprinkle of nutmeg to the cream for extra depth.
- Garlic and Onion Dauphinoise: Add thinly sliced onions between the potato layers for added flavor.
- Vegan Dauphinoise: Substitute with coconut cream and vegan cheese for a plant-based option.
- Spicy Dauphinoise: Add a pinch of cayenne or paprika to the cream for a subtle heat.
How to Store Leftover Jamie Oliver’s Dauphinoise Potatoes
Store leftover dauphinoise potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) until warmed through.
Nutrition Value (Per Serving)
- Calories: 320 kcal
- Protein: 5g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 3g
FAQs
Can I make Jamie Oliver’s dauphinoise potatoes ahead of time?
Yes, you can prepare dauphinoise potatoes in advance. Assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking directly from the fridge.
How do I prevent dauphinoise potatoes from becoming watery?
To prevent watery dauphinoise potatoes, use starchy potatoes like Russets, which hold their shape and absorb cream well. Make sure to layer the potatoes evenly and bake until the cream thickens and reduces, resulting in a creamy, well-set dish.
Can I freeze leftover dauphinoise potatoes?
Yes, dauphinoise potatoes can be frozen, though the texture may change slightly. Allow the dish to cool completely, then store in an airtight container for up to 1 month. Thaw in the refrigerator before reheating in the oven at 180°C (350°F) until heated through.
What type of potatoes are best for dauphinoise?
For the best results, use starchy potatoes like Russets or Yukon Golds. These varieties absorb the cream well and provide a smooth, creamy texture without falling apart during baking.
Final Words
Jamie Oliver’s Dauphinoise Potatoes is a comforting, classic side that elevates any meal with its creamy texture and rich flavors. This easy-to-make recipe is perfect for cozy dinners, holiday gatherings, or whenever you want a delicious, hearty side. Serve with your favorite roast or grilled protein, and enjoy this indulgent, flavorful dish!
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Jamie Oliver Dauphinoise Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Jamie Oliver’s Dauphinoise Potatoes is a classic French gratin made by layering thinly sliced potatoes with cream, garlic, and a touch of cheese. The dish is baked until the potatoes are tender and the top is golden brown, resulting in a creamy, flavorful side.
Ingredients
- 1 kg (about 2 lbs) potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Gruyère or Parmesan cheese (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh thyme or rosemary (optional, for garnish)
- 1 tablespoon butter (for greasing the baking dish)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter to prevent sticking.
Using a sharp knife or mandoline, thinly slice the potatoes to ensure even cooking. Aim for slices about 1/8 inch thick.
In a small saucepan, warm the heavy cream over low heat. Add the minced garlic and cook gently for a few minutes, allowing the garlic to infuse the cream with flavor. Season the cream with salt and black pepper.
Arrange a single layer of sliced potatoes in the greased baking dish. Pour a small amount of the infused cream over the potatoes and sprinkle with a little grated cheese, if using. Repeat this process, layering the potatoes, cream, and cheese, until all the ingredients are used, finishing with a final layer of cream and cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dauphinoise potatoes cool for a few minutes before serving. Garnish with fresh thyme or rosemary for added flavor and presentation. Serve warm as a side dish.
