Friday, 11 February 2011

Quick Dauphinoise - Jamie Oliver 30 Minute Meals

Last night I made Jamie Oliver's mustard chicken with 'quick' dauphinoise and greens.  Well it wasn't as quite quick as it should have been!  My potatoes and onions took longer to prepare has I used a mandolin slicer and not food processor.  They also took 15 minutes more to cook than the 30 minutes stated in the recipe.
 Whatever, they were just yummy and at the end of the day 45 minutes is still quick for dauphinoise so not too bad at all.
 I used double cream and not single cream as stated in Jamie's recipe.
Why? Because I've always thought that single cream is more lightly separate when heated.  Perhaps it's just a typing error in his book and they mean double cream - who knows.

Jamie says adding anchovies is to season the dish - so you don't use as much salt.  I'm not a big fan, but when chopped very finely it has to be said you wouldn't know they were in the dish.




Print Recipe
Serves 4 (as a side dish)
Preheat your oven to 220°C/425°F/or Gas 7
You will need:
1 red onion
1kg Maris Piper potatoes
1 nutmeg
2 cloves of garlic
**1 x 300ml tub of single cream
4 anchovies in oil - drained and very finely chopped
Parmesan cheese
2 bay leaves
a very small bunch of fresh thyme
olive oil
sea salt and black pepper

How to do it:
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. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.
Mix in the anchovies and finely grate over a large handful of Parmesan. 
Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.  Give the tray a shake so nothing catches.
Remove the tin foil. Finely 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.

5 comments:

Marie said...

Looks fantastic Jan. I did one of his 30 minute meals on my blog as you probably know. It did only take me about 30 minutes, not counting the time to get all the equipment out and the clean up time. My kitchen was a tip at the end of it all! I am normally a clean as I go person! It was rather tasty though!

Catherine said...

Mmm those totties look divine, and 45 mins is still quick! I usually use double cream aswell ;) I will be printing this off as I intend on making dauphinoise tonight!

bellini valli said...

You know I can't resist a potato Jan.I love that these are quick too. I would have used the mandolin as well.

Peter M said...

Despite your inclusion of anchovies in this potato dish, it looks spectacular and I would probably still eat it...you made it afterall!

Anne said...

Mmm I love all those sticky bits in the picture!

I really want to try this but don't think will work as well on our cooker, is ceramic topped and not sure if it will heat as well as gas does :(

Ah well, can always drool over your picture if not!

x

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