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.