A Glug of Oil

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Quick Dauphinoise Potatoes - Jamie Oliver

Dauphinoise potatoes, which potatoes should you use; waxy or floury? Read on to find out!

In his 30-minute meals book, Jamie makes these to go with his Mustard Chicken which is on my must-make list.

Quick Dauphinoise Potatoes

Dauphinoise Potatoes

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 it's all good.

As I've made these a few times now I've just got round to updating the post. The first time I made these my 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.

If you're wondering can you freeze dauphinoise potatoes then the answer is yes. According to Delia Smith, you can. I've never tried myself but yes you can, and Delia is always right!

Did you know?

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.

Quick Dauphinoise out of the oven

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!

Potatoes

Amazingly there are more than 500 types of potato grown around the world but only a small number are grown 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 amazing names like Mr Little’s Yetholmr Gypsy.

Bythe way, Mr Little’s Yetholmr Gypsy are 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.

Roast Potatoes

For crispy roast potatoes, you want a floury variety, Maris Piper or King Edward.

Why? Because they will fluff up when they’re parboiled and that’s the secret to Crispy Roast Potatoes. 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!
Get the kettle to boil so it's quicker to boil again when needed in the recipe.

Now, this bit really is important. If you don't have a food processor you will need a 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.

Dauphinoise potatoes ready for the oven

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.

Quick Dauphinoise - Jamie Oliver 

Serves 4-6

1 large red onion
1kg Maris Piper potatoes (that's about 6 medium-sized potatoes) skin on
1 nutmeg
2 cloves of garlic
1 x 300ml tub of single cream - I used double/heavy cream
4 anchovies in oil- well drained
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

Check out the recipe card for cooking instructions.

Jamie,Oliver,quick,dauphinoise,potatoes,recipe
potatoes,side, Jamie Oliver
French
Yield: 4-6
Author: Jan Bennett
Quick Dauphinoise Potatoes

Quick Dauphinoise Potatoes

An easy and far quicker way to cook dauphinoise potatoes.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

  • 1 large red onion 
  • 1kg Maris Piper potatoes (that's about 6 medium-sized potatoes) skin on
  • 1 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

Preheat your oven to 220°C/425°F/or Gas 7
  1. Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion.
  2. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season with the salt and pepper.
  3. 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.
  4. Tear in the anchovies (I very finely chopped them) and grate over a large handful of Parmesan.
  5. 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.
  6. Use your clean hands to quickly mix and toss everything together.
  7. 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.
  8. Now turn the heat down and cover tightly with tin foil and leave on the heat for 10 minutes. Give the tray a shake so nothing catches.
  9. Remove the tin foil and grate over a layer of Parmesan.
  10. 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.
  11. Test to check the potatoes are soft, if not return to the oven for another 5 minutes or so.  
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Jan