22 November 2023 , 16:08
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As the weather gets colder, it's the perfect time to start cooking some hearty and winter-warmer foods - and there's no better meal accomplice than a side of steamy dauphinoise potatoes.
The comfort food is a little luxury and can transform any dinner, and legendary TV chef Jamie Oliver has shared his simple "melt-in-your-mouth" recipe. And what makes it even better is that it will take just 30 minutes to whip up.
Indulging in foods over the winter is something we all look forward to, and even better when you can make tasty dishes from home and save money too.
The dish originates from France and is made of thinly sliced potatoes cooked in a generous amount of cream and garlic with a touch of nutmeg too. Due to its complexity, the dish can put people off making, but Jamie Oliver has shared an easier take on the recipe and it's easier than ever to put together.
Sharing the method on his YouTube channel, he hails this dish as perfect if you're short on time but "still want great flavour". The chef explained: "I'm going to make the most delicious, beautiful potato dauphinoise; creamy, oozy, cheesy, melt-in-your-mouth, absolutely gorgeous. Normally, the dauphinoise would take a couple of hours to cook, but the way I'm going to cheat it, it's going to be incredible and way quicker."
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The full recipe and ingredients can be found below:
Ingredients
- One onion
- One kg Maris Piper potatoes
- One whole nutmeg, for grating
- Two cloves of garlic
- 1 x 300 ml tub of single cream
- Four anchovies
- 75g Parmesan cheese
- Two fresh bay leaves
- ½ a bunch of fresh rosemary, thyme and sage (10g)
Method
Preheat the oven to 200C/400F/gas 6. To prepare the ingredients, peel and halve the onion and wash and slice the potato into wafer-thin slices.
Tip the potatoes and onion into a large roasting tray and season with a pinch of sea salt and black pepper. Then grate over a few scrapings of nutmeg, and crush in the unpeeled garlic cloves before pouring in the single cream.
If using anchovies, tear them over and finely grate over more of the Parmesan. Add the bay leaves, and herbs, and add two tablespoons of olive oil. Mix everything together and place in the oven. Pour 300ml of boiling water into the dish, cover tightly with tin foil, and leave on the heat for five minutes.
Remove the foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top, and put into the oven on the top shelf to cook for 30 minutes, or until golden brown and bubbling.