Dauphinoise Potatoes Recipe - Jamie Oliver
Which potatoes should you use, waxy or floury? Read on to find out!
*Post updated February 2023
In his 30-minute meals book, Jamie makes these to go with his Mustard Chicken, which is on my must-make list.
Although they weren't quite as quick as the recipe suggests, they still only take 40 minutes.
Dauphinoise potatoes usually take a couple of hours, so this recipe is good!
As I've made these a few times now, I've just got around to updating the post.
The first time I made these, potatoes and onions took longer to prepare as I used a mandolin slicer instead of a food processor.
However, many times I've made them, they always take around 10 minutes longer to cook than the 30 minutes stated in the recipe.
I used double (heavy) cream and not single cream as stated in Jamie's recipe simply because I had it in the fridge, so if that's all you have it'll be fine.
Can you freeze dauphinoise potatoes?
Well, according to Delia Smith, you can. I've never tried myself, but apparently, you can, and Delia is always right! Personally, I think they'd go mushy. 😐
So, what are dauphinoise potatoes?
Gratin dauphinoise is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France.
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.
If you're looking for a not-quite-so-quick version, you might like this Dauphinoise Potatoes with Leeks recipe; well, it's different if nothing else!
Quick word on potatoes
Amazingly, there are more than 500 types of potato grown around the world but only a small number are produced on a commercial scale and are sold here in the UK.
If you go to a farmers market you might find some more unusual heritage ones with unique names like Mr Little’s Yetholmr Gypsy.
Yetholmr Gypsy is the only known variety to show, red, white and blue colour on the skin and is very closely related to the King Edward potato, which was bred in Northumberland, close to Yetholm.
However, you’re more likely to find varieties such as Rooster, Maris Piper, Kind Edwards, or Charlotte on the shop shelves of a supermarket.
Depending on whether you want to mash, boil, roast, bake or chip your spuds, it’s vital to pick the right variety.
Generally, most potatoes tend to fall into one of two categories; floury or waxy.
Waxy potatoes hold their shape and have a firm bite, so they’re great for potato salad or simply boiled and topped with a knob of butter.
Waxy potatoes will not roast nicely, so avoid these if you want crispy roast potatoes with your Sunday roast.
You want a floury variety, Maris Piper or King Edward for crispy roast potatoes.
Why? Because they will fluff up when they’re parboiled and that’s how to get crispy roast potatoes, but if it chips you’re after, then you also want floury potatoes.
To make things a little more complicated, there are varieties that fall in the centre of waxy and floury. These make great all-rounders and tend to have the creamy consistency needed for a smooth mash.
With so many varieties available in the shops the waxy or floury rule is a good starting point; it’s so much better if you know exactly what each potato is best suited to.
Recipe Top Tips!
To stand a chance of getting this to cook quite as quickly as they're supposed to, you must get everything prepared before you begin and get the kettle to boil so it's quicker to boil again when needed in the recipe.
Now, this bit is important!
If you don't have a food processor you will need a cheap mandolin slicer in order to get your potatoes thin enough, you really can't do this by hand just using a knife.
Mine were sliced wafer-thin, but still took 10 minutes longer to cook than the 30 minutes stated in the recipe.
I used The Square SCANPAN from their TechnIQ series to make these it is a perfect size for this recipe, it measures 28 x 28cm and I say this recipe will definitely serve 6 people.
Ingredients
- Red onion
- Maris Piper potatoes
- Nutmeg
- Garlic
- Cream - I used double/heavy cream
- Anchovies in oil - well-drained
- Parmesan
- Bay leaves
- Fresh thyme
- Olive oil
- Sea salt and black pepper
Once everything is in the roasting dish it's into the oven to cook.
The result is yummy and tender potatoes.
Check out the recipe card for the full recipe and cooking instructions.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Quick Dauphinoise Potatoes Jamie Oliver
Ingredients
- 1 large red onion
- 1kg Maris Piper potatoes (that's about 6 medium-sized potatoes) skin on
- 1 whole nutmeg
- 2 cloves of garlic
- 1 x 300ml tub of single cream - I used double/heavy cream
- 3 or 4 anchovies in oil
- a big handful of Parmesan cheese
- 2 bay leaves
- a very small bunch of fresh thyme - leaves picked
- olive oil
- sea salt and black pepper
Instructions
- Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion.
- Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season with the salt and pepper.
- Grate over ¼ of the nutmeg, crush in 2 unpeeled (I say to peel them but it's up to you), cloves of garlic and pour in the cream.
- Tear in the anchovies (I very finely chopped them) and grate over a large handful of Parmesan.
- Add the bay leaves, pick the leaves from a few thyme sprigs keeping some aside for later, and add a good drizzle of olive oil.
- Use your clean hands to quickly mix and toss everything together.
- Put the tray over medium heat and pour in 200ml of boiled water. Cook on the hob over high heat for a couple of minutes.
- Now turn the heat down cover tightly with tin foil and leave on the heat for 10 minutes. Give the tray a shake so nothing catches.
- Remove the tin foil and grate over a layer of Parmesan.
- Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.
- Test to check the potatoes are soft, if not return to the oven for another 5 minutes or so.
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