I remember the first time I tried Jamie Oliver’s Dauphinoise Potatoes from his 15-Minute Meals series. It was one of those evenings when you want something impressive yet simple. I was a little skeptical-could you really make a creamy, decadent potato dish in just 15 minutes? But Jamie has this way of making things look effortless. The recipe turned out so well, I found myself making it again the next week, tweaking a few things along the way. That’s the beauty of this dish-it’s easy to personalize.
So, if you’ve got 15 minutes and want a dish that feels a little more gourmet than your average weeknight dinner, this recipe is a winner.
Jamie Oliver’s Dauphinoise Potatoes 15-minute Meals Recipe
What makes this recipe stand out is how quickly it comes together. Traditional Dauphinoise potatoes take a lot of time, but Jamie’s version cuts down the cooking time significantly without compromising the dish’s classic creamy texture and rich flavor. I was amazed at how simple the ingredients are, yet how decadent it tastes.
The secret lies in how Jamie uses the microwave for part of the cooking, making it all come together in about 15 minutes. The combination of layers of thinly sliced potatoes and a creamy, garlicky sauce makes this dish irresistible. Honestly, I’m always surprised at how much flavor you get in so little time.
Ingredients Needed
Here’s the basic rundown of what you’ll need to make Jamie Oliver’s Dauphinoise Potatoes. The ingredients are simple but create a deliciously rich result.
- Potatoes: 4-5 medium-sized, peeled and thinly sliced. I usually go for waxy potatoes like Charlotte or Yukon Gold for the best texture.
- Garlic: 2 cloves, finely sliced. Garlic adds that aromatic depth, and when it cooks into the sauce, it creates magic.
- Double cream: 200ml. This is where the richness comes from, but you can also substitute with whole milk for a lighter version.
- Milk: 100ml. A balance with the cream that helps soften the dish.
- Fresh thyme: A small bunch. It gives a lovely herbaceous note that cuts through the richness.
- Cheese: Grated Parmesan or Gruyère (about 50g). This adds that beautiful, golden top when you bake it.
- Salt and pepper: To taste. Seasoning is key in a simple dish like this.
- Butter: A bit for greasing the dish and enhancing flavor.
The beauty of this recipe is that you probably already have most of these ingredients in your pantry or fridge.
How To Make Jamie Oliver’s Dauphinoise Potatoes 15-minute Meals
The process for this recipe is fast, but there are a few crucial steps that elevate the dish. Here’s how I do it:
- Prepare the potatoes: Start by peeling and thinly slicing the potatoes. The thinner you slice them, the quicker they’ll cook. I usually use a mandolin for even slices.
- Infuse the cream and milk: In a pan, combine the double cream, milk, garlic, and thyme. Heat gently, stirring occasionally, just until it starts to simmer. This helps infuse all those flavors into the liquid.
- Layer the potatoes: Grease a baking dish with butter and then layer the sliced potatoes in. You want them to overlap slightly so each slice gets coated in the creamy mixture.
- Pour the cream mixture: Pour the hot cream and milk mixture over the potatoes, making sure it’s evenly distributed. I like to press the potatoes down a bit to make sure they soak up all that goodness.
- Microwave the dish: Here’s the trick-microwave the dish for about 5 minutes on high. This softens the potatoes quickly, speeding up the cooking process.
- Top with cheese: After microwaving, sprinkle grated Parmesan (or Gruyère) on top. This adds that golden crust that you crave in Dauphinoise.
- Finish in the oven: Pop the dish into a preheated oven at 220°C (or 200°C fan) for 8-10 minutes, or until the top is golden and bubbling.
I usually find that the combination of microwave and oven really makes this recipe work. The microwave gives it that jump start, while the oven finishes it off with the crispy, cheesy topping.
Ingredient Science Spotlight
The beauty of this recipe lies not only in its simplicity but in how the ingredients work together.
- Potatoes: The starch in potatoes thickens the cream, helping to bind everything together and create that velvety texture. When sliced thinly, they cook faster and absorb the flavor of the cream more effectively.
- Garlic: It infuses the cream with its savory punch. The long, slow cooking releases the natural sugars in the garlic, making it sweeter and more mellow.
- Cream vs. Milk: The cream gives the dish a rich, luxurious mouthfeel. If you use just milk, the dish will still be creamy but won’t have that same indulgent texture. The combination of cream and milk balances richness and smoothness.
- Thyme: Thyme works in harmony with the garlic and potatoes, infusing a subtle earthiness that elevates the entire dish. It’s just enough to cut through the richness without overpowering the other flavors.
Expert Tips
These little tricks can take your Dauphinoise Potatoes to the next level:
- Don’t skip the microwave: It may sound strange, but it cuts the cooking time in half without compromising on flavor.
- Use a mandolin for even slices: Uniform slices will cook at the same rate and ensure everything’s nice and even.
- Let it rest: After baking, let the dish sit for 5-10 minutes before serving. This helps the sauce thicken up, making it easier to slice.
- Switch up the herbs: If thyme isn’t your thing, rosemary works beautifully too. Fresh basil can add an interesting twist.
- Cheese options: Gruyère or even cheddar gives you a richer, sharper flavor, but Parmesan is a great option for a more delicate, nutty note.
Recipe Variations
- Vegan Version: Use plant-based cream and milk (such as oat or coconut cream) for a dairy-free version. Vegan cheese can be used for the topping too.
- Add bacon: For a meaty twist, add cooked bacon or pancetta between the layers of potatoes.
- Spicy Dauphinoise: Add a pinch of chili flakes or a little grated nutmeg to the cream mixture for a spicy kick.
- Mushroom Dauphinoise: Layer sautéed mushrooms between the potatoes for an earthy, umami-filled version.
The great thing about this recipe is that it’s so versatile. You can easily add ingredients to make it your own.
Final Words
I’ve made this dish so many times, and it’s always a crowd-pleaser. Whether you’re cooking for yourself after a long day or entertaining friends, it’s one of those dishes that’s simple but feels elevated. There’s something about the creamy potatoes, the sharp cheese, and that golden crust that just makes it irresistible.
FAQs
How Long Do Jamie Oliver’s Dauphinoise Potatoes Really Take To Cook?
Jamie Oliver’s dauphinoise potatoes in his 15-minute meals recipe take about 15 minutes of active cooking time, but they may need a bit more time in the oven depending on your setup.
Can I Use A Different Type Of Potato For Dauphinoise Potatoes?
Yes, you can use waxy potatoes like Charlotte or Yukon Gold, but starchy potatoes like Russets also work well for a creamy texture.
Can I Make Jamie Oliver’s Dauphinoise Potatoes Ahead Of Time?
You can prep the potatoes and assemble them in advance, then just pop them in the oven when you’re ready to cook. This helps save time on busy days.