I remember the first time I tried Jamie Oliver’s Dauphinoise Potatoes. I was hosting a small dinner party, and as someone who’s always loved comfort food, I was eager to try a dish that would leave my guests impressed. The recipe was simple yet elevated, with creamy potatoes layered to perfection. As I placed it on the table, everyone’s eyes lit up – the golden-brown top, the creamy scent wafting up – it was an instant hit. It became my go-to side dish for any occasion. If you’re looking to recreate that kind of magic in your own kitchen, Jamie’s Dauphinoise Potatoes is a recipe you’ll want to add to your repertoire.
Jamie Oliver’s Dauphinoise Potatoes Recipe
This recipe brings together layers of thinly sliced potatoes, a rich cream sauce, garlic, and thyme, all baked until tender and golden. The beauty of Jamie Oliver’s version lies in its simplicity. You don’t need to overcomplicate things. It’s all about using fresh ingredients and letting them shine.
- The potatoes: You’ll want to go for waxy potatoes like Yukon Gold. They hold their shape well and soak up the creamy sauce without turning mushy.
- The sauce: Heavy cream, garlic, thyme, and a little nutmeg come together to create a rich, comforting sauce that clings perfectly to the layers of potatoes.
- Baking: The magic happens in the oven, where the top crisps up into a golden, crispy layer while the inside remains beautifully soft.
It’s the kind of dish that pairs perfectly with almost anything-whether you’re having it alongside a roast or serving it as a stand-alone comfort food.
Ingredients Needed
Let’s get into the nuts and bolts of this recipe. Here’s everything you’ll need:
- 1 kg (2.2 lbs) waxy potatoes: Yukon Gold or Charlotte potatoes are ideal.
- 2 cloves garlic: Finely minced for flavor depth.
- 500 ml (2 cups) double cream: This is key for that rich, velvety texture.
- Butter: To grease the baking dish and add richness.
- Fresh thyme: You’ll use this to infuse the cream with that earthy aroma.
- A pinch of freshly grated nutmeg: Just a touch to enhance the creaminess.
- Salt and pepper: For seasoning.
- Parmesan cheese: A sprinkle on top for a crispy, golden crust.
That’s it! The beauty of this dish is in its simplicity.
How To Make Jamie Oliver’s Dauphinoise Potatoes
Here’s how to take those ingredients and transform them into something magical:
- Prepare the Potatoes: Peel the potatoes and slice them thinly. About 2mm thick works best. You can use a mandolin to make this step easier and ensure uniform slices.
- Prepare the Cream Mixture: In a saucepan, add the double cream, minced garlic, a couple of sprigs of fresh thyme, a pinch of nutmeg, salt, and pepper. Heat this over medium-low heat to let the flavors infuse. Stir occasionally.
- Assemble the Dish: Grease a baking dish with butter. Start layering the potatoes, slightly overlapping each slice. Pour a little of the cream mixture over the potatoes with each layer. Repeat until you’ve used up all the potatoes.
- Bake: Once the layers are stacked, pour the remaining cream mixture over the top. Top with a handful of grated Parmesan. Bake at 180°C (350°F) for 1-1.5 hours, or until the potatoes are tender and the top is golden brown and crispy.
- Serve: Let the dish rest for about 10 minutes before serving. This allows the creamy sauce to thicken and the layers to set.
Ingredient Science Spotlight
When making Dauphinoise Potatoes, the science behind the ingredients is what gives the dish its luxurious texture and flavor.
- Waxy Potatoes: These potatoes have a higher moisture content and fewer starches than starchy potatoes like Russets. They hold together beautifully during cooking, making them perfect for layered dishes like this. The starches in waxy potatoes also help thicken the cream, creating a smooth, cohesive sauce.
- Cream and Butter: These fats are the backbone of this dish. As the cream heats up, the fat molecules break down, infusing the potatoes with flavor and creating that rich, silky sauce. Butter helps grease the pan, adds flavor, and helps form the crispy golden top.
- Garlic & Thyme: Garlic releases aromatic compounds when heated in cream, infusing it with its robust flavor. Thyme adds an earthy fragrance, with its essential oils combining with the cream for a balanced taste.
Expert Tips
- Thin Slices Matter: The key to perfect Dauphinoise Potatoes is thin, even slices. Thicker slices won’t cook properly, and you won’t get that melt-in-your-mouth texture. A mandolin slicer is your best friend here.
- Let it Rest: After baking, give the potatoes about 10 minutes to rest. This helps the sauce thicken and sets the layers for a cleaner slice.
- Don’t Skip the Cheese: A sprinkle of Parmesan at the end gives the top a beautiful, crispy finish. If you want an even cheesier crust, you can mix some Gruyère in with the Parmesan.
- Add a Splash of Milk: If you find the cream too rich, you can thin it out with a bit of milk, but this will slightly change the texture.
- Cover If Needed: If you find the top browning too quickly, cover the dish with foil during the first part of baking, then uncover to let it brown at the end.
Recipe Variations
This recipe is versatile and can easily be adapted to suit different tastes:
- Vegan Version: Use a plant-based cream like coconut cream and a dairy-free butter substitute. You can also add nutritional yeast to mimic the cheesy flavor.
- Cheesy Dauphinoise: Add shredded Gruyère or Cheddar between the layers for an extra cheesy twist. This makes the dish even more indulgent.
- Herb Infusion: Try experimenting with different herbs like rosemary or sage. A little rosemary in the cream will add a piney, fragrant note to the dish.
- Garlic & Onion: Adding a few thinly sliced onions alongside the garlic will give the dish even more depth of flavor.
Final Words
Jamie Oliver’s Dauphinoise Potatoes are a showstopper. With minimal ingredients and a simple technique, you’re left with a dish that feels like a gourmet experience. It’s a true comfort food, but it also has that restaurant-quality elegance. Whether you’re serving it for a weeknight meal or a festive gathering, this dish is sure to impress.
FAQs
What Makes Jamie Oliver’s Dauphinoise Potatoes Special?
Jamie Oliver’s recipe uses a mix of cream, garlic, and fresh thyme, creating rich, creamy layers that perfectly complement the potatoes.
Can I Make Dauphinoise Potatoes In Advance?
Yes! You can prepare the dish ahead of time and refrigerate it. Just bake it when you’re ready to serve.
What’s The Difference Between Dauphinoise Potatoes And Gratin?
Dauphinoise potatoes are typically made with cream, while gratin may use cheese in addition to cream. Jamie’s version is all about the creamy richness.