Jamie Oliver Dauphinoise Potatoes
Jamie Oliver Dauphinoise Potatoes are a baked potato dish where thin slices of potato are layered with garlic and cream, then cooked slowly until tender and creamy throughout. Unlike gratin, dauphinoise traditionally contains no cheese, allowing the flavour of the potatoes and cream to shine.
- Prep Time: 15
- Cook Time: 80–90 minutes
- Total Time: 41 minute
- Yield: Serves 4-6
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Jamie Oliver Dauphinoise Potatoes are a baked potato dish where thin slices of potato are layered with garlic and cream, then cooked slowly until tender and creamy throughout. Unlike gratin, dauphinoise traditionally contains no cheese, allowing the flavour of the potatoes and cream to shine.
Instructions
Preheat the oven to 170°C (325°F). Lightly butter a shallow ovenproof dish to prevent sticking and help create a smooth base layer.
Peel the potatoes and slice them very thinly using a sharp knife or mandoline. Keeping the slices even ensures the potatoes cook at the same rate and soften properly.
Place the cream and sliced garlic into a saucepan over low heat. Warm gently until just steaming, not boiling. This infuses the cream with garlic flavour and helps the potatoes cook evenly.
Arrange a layer of potatoes in the dish, slightly overlapping. Season lightly with salt and pepper, then pour over a little of the warm cream. Repeat the layers until all the potatoes are used, finishing with cream on top.
Cover the dish loosely with foil and bake for 60 minutes. This slow cooking allows the potatoes to soften fully and absorb the cream.
Remove the foil and return the dish to the oven for a further 20–30 minutes until the top is lightly golden and the potatoes are completely tender when pierced with a knife.
Remove from the oven and let the dauphinoise rest for 10 minutes. This allows the sauce to settle and makes serving cleaner and easier.
Find it online: https://jamieolivereats.uk/dauphinoise-potatoes/