Jamie Oliver’s Dauphinoise Potatoes from his 15-Minute Meals series offer a quick and delicious take on this classic French dish. Traditionally a slow-cooked gratin of thinly sliced potatoes baked with cream, Jamie’s version speeds up the process while still delivering creamy, flavorful potatoes with a golden, crisp top. Perfect for a weeknight meal or as a side dish for any occasion.
What is Jamie Oliver Dauphinoise Potatoes?
Jamie Oliver’s Dauphinoise Potatoes is a simplified, fast-cooking version of the classic French gratin dish, where thinly sliced potatoes are cooked with garlic, cream, and herbs. The result is tender, creamy potatoes with a crisp, golden top. This 15-minute version uses shortcuts, such as parboiling the potatoes, to save time without sacrificing flavor.
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Why You Should Try This Recipe
- Quick and easy: Ready in just 15 minutes, this dish is ideal for busy weeknights.
- Creamy and delicious: The combination of cream, garlic, and potatoes makes this dish irresistible.
- Classic flavor in less time: Enjoy the rich flavors of dauphinoise without the traditional long cooking time.
- Perfect side dish: This versatile dish pairs well with roasted meats, fish, or vegetarian mains.
- Minimal ingredients: Made with simple, everyday ingredients, making it easy to whip up anytime.
Ingredients Needed to Make Jamie Oliver Dauphinoise Potatoes
- 500g (1.1 lbs) potatoes – peeled and thinly sliced.
- 2 garlic cloves – finely chopped.
- 200ml (7 fl oz) heavy cream or double cream – for richness.
- 100ml (3.5 fl oz) milk – to thin the sauce slightly.
- 50g (1.7 oz) Parmesan or Gruyère cheese – grated, for extra flavor.
- 1 tbsp fresh thyme – for an herbal note (optional).
- Salt and pepper – to taste for seasoning.
- 1 tbsp olive oil – for greasing the dish.
Equipment
- Mandoline or sharp knife – for slicing the potatoes thinly.
- Large saucepan – for parboiling the potatoes.
- Ovenproof dish – for finishing the dish in the oven.
- Grater – for grating the cheese.
Instructions to Prepare Jamie Oliver Dauphinoise Potatoes
Step 1: Parboil the potatoes
- Bring a large saucepan of salted water to a boil. Add the thinly sliced potatoes and cook for about 5 minutes until they are just tender but not fully cooked. Drain the potatoes and set them aside.
Step 2: Prepare the cream mixture
- In the same saucepan, add the cream, milk, garlic, and thyme. Stir gently over medium heat for 2-3 minutes to infuse the flavors. Season with salt and pepper to taste.
Step 3: Combine the potatoes and cream
- Gently fold the parboiled potatoes into the cream mixture, making sure they are fully coated in the sauce. Be careful not to break the potato slices.
Step 4: Assemble the dish
- Preheat your oven to a high broil. Transfer the creamy potato mixture into an ovenproof dish, spreading it out evenly. Sprinkle the grated cheese over the top for a crisp, golden finish.
Step 5: Broil the potatoes
- Place the dish under the broiler for about 5 minutes or until the top is golden brown and bubbling. Keep a close eye on it to avoid burning.
Step 6: Serve and enjoy
- Once the Jamie Oliver Dauphinoise Potatoes are golden and bubbly, remove from the oven and let them sit for a few minutes before serving. Garnish with a little extra thyme if desired.
What Goes Well With Jamie Oliver Dauphinoise Potatoes
- Roast chicken: A perfect match for creamy dauphinoise, providing a hearty and balanced meal.
- Grilled fish: The richness of the potatoes complements light, flaky fish like cod or salmon.
- Steamed vegetables: Serve alongside steamed green beans or broccoli for a lighter accompaniment.
- Beef steak: A rich side to balance the robust flavors of steak.
- Salad: A simple green salad adds a refreshing contrast to the creamy potatoes.
Expert Tips for Making the Best Jamie Oliver Dauphinoise Potatoes
- Slice potatoes thinly: Use a mandoline or a sharp knife to ensure evenly thin slices for faster and even cooking.
- Don’t overcook the potatoes: Parboil the potatoes just until tender to keep them from becoming too soft.
- Use a mix of cheeses: Parmesan, Gruyère, or even cheddar can enhance the flavor of the dish.
- Watch the broiler: Keep an eye on the broiler to prevent burning the top; the cheese should melt and brown evenly.
- Let it rest: Allow the potatoes to sit for a few minutes before serving to let the sauce thicken slightly.
Easy Variations of Jamie Oliver Dauphinoise Potatoes
- Garlic-free version: Skip the garlic for a milder flavor if desired.
- Add herbs: Use rosemary, sage, or tarragon for different herbal notes.
- Cheesy dauphinoise: Double the cheese for an even richer dish.
- Lighter version: Swap out half of the cream for milk to reduce the richness without sacrificing flavor.
- Add mushrooms: Sauté mushrooms and mix them into the potatoes for an earthy twist.
Best Practices to Store Jamie Oliver Dauphinoise Potatoes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish can be frozen, but the texture may change slightly. Allow it to cool completely, then wrap tightly and freeze for up to 1 month.
- Portion control: Freeze or refrigerate in individual portions for quick reheating.
Best Practices to Reheat Jamie Oliver Dauphinoise Potatoes
- Oven: Reheat in the oven at 180°C (350°F) for 10-15 minutes until heated through.
- Microwave: For quicker reheating, use the microwave on medium heat for 2-3 minutes, though the top may lose some of its crispness.
How Can I Make Jamie Oliver Dauphinoise Potatoes Healthier?
- Use less cream: Substitute half of the cream with low-fat milk or vegetable stock.
- Skip the cheese: Omit the cheese topping to reduce the fat content while still enjoying the creamy potatoes.
- Add vegetables: Mix in vegetables like spinach, zucchini, or leeks for added nutrition.
Nutrition Value (per serving)
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 3g
FAQs
Can you make dauphinoise potatoes without cream?
Yes, you can make dauphinoise potatoes without cream by using alternatives such as milk or a mix of milk and vegetable stock. While cream gives the dish its richness, using milk or stock results in a lighter version with fewer calories but still maintains great flavor.
How do you prevent dauphinoise potatoes from curdling?
To prevent dauphinoise potatoes from curdling, avoid bringing the cream to a rapid boil. Gently simmer the cream mixture and ensure the oven temperature is not too high. Also, using full-fat cream reduces the risk of curdling compared to lower-fat alternatives.
Can you make dauphinoise potatoes in advance?
Yes, you can make dauphinoise potatoes in advance. Prepare the dish up to the point of baking, then store it in the fridge. When ready to serve, bake it until golden and bubbling. You can also partially bake it and finish the browning when reheating.
What is the best cheese to use for dauphinoise potatoes?
The best cheeses for dauphinoise potatoes are Parmesan, Gruyère, or a mix of both. These cheeses melt beautifully and provide a rich, savory flavor. Cheddar or Comté can also be used for a more robust taste.
Final Words
Jamie Oliver Dauphinoise Potatoes is a fantastic, quick take on a classic French dish. The creamy, rich flavor paired with perfectly tender potatoes makes this the ultimate side dish or even a main course on busy weeknights.
In just 15 minutes, you’ll have a comforting dish ready to impress! Try it out, and enjoy a time-saving yet indulgent meal.
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Jamie Oliver Dauphinoise Potatoes 15-Minute Meals
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Dauphinoise Potatoes is a simplified, fast-cooking version of the classic French gratin dish, where thinly sliced potatoes are cooked with garlic, cream, and herbs. The result is tender, creamy potatoes with a crisp, golden top. This 15-minute version uses shortcuts, such as parboiling the potatoes, to save time without sacrificing flavor.
Ingredients
- 500g (1.1 lbs) potatoes – peeled and thinly sliced.
- 2 garlic cloves – finely chopped.
- 200ml (7 fl oz) heavy cream or double cream – for richness.
- 100ml (3.5 fl oz) milk – to thin the sauce slightly.
- 50g (1.7 oz) Parmesan or Gruyère cheese – grated, for extra flavor.
- 1 tbsp fresh thyme – for an herbal note (optional).
- Salt and pepper – to taste for seasoning.
- 1 tbsp olive oil – for greasing the dish.
Instructions
Step 1: Parboil the potatoes
- Bring a large saucepan of salted water to a boil. Add the thinly sliced potatoes and cook for about 5 minutes until they are just tender but not fully cooked. Drain the potatoes and set them aside.
Step 2: Prepare the cream mixture
- In the same saucepan, add the cream, milk, garlic, and thyme. Stir gently over medium heat for 2-3 minutes to infuse the flavors. Season with salt and pepper to taste.
Step 3: Combine the potatoes and cream
- Gently fold the parboiled potatoes into the cream mixture, making sure they are fully coated in the sauce. Be careful not to break the potato slices.
Step 4: Assemble the dish
- Preheat your oven to a high broil. Transfer the creamy potato mixture into an ovenproof dish, spreading it out evenly. Sprinkle the grated cheese over the top for a crisp, golden finish.
Step 5: Broil the potatoes
- Place the dish under the broiler for about 5 minutes or until the top is golden brown and bubbling. Keep a close eye on it to avoid burning.
Step 6: Serve and enjoy
- Once the Jamie Oliver Dauphinoise Potatoes are golden and bubbly, remove from the oven and let them sit for a few minutes before serving. Garnish with a little extra thyme if desired.
