I remember the first time I tried making Dauphinoise potatoes. The recipe seemed complicated, and I was honestly nervous. But Jamie Oliver’s twist on the classic French dish in his 15-Minute Meals book turned out to be a revelation. His approach simplifies it without sacrificing any of the richness or flavor. Since then, I’ve made his Dauphinoise potatoes countless times. It’s one of those recipes that feels fancy but doesn’t require a lot of effort.
The recipe is all about creating creamy, decadent potatoes in a surprisingly short time. You’d expect a dish like this to take hours, right? But Jamie’s 15-minute take makes it totally achievable for busy nights when you want to impress without the stress. Whether it’s a weeknight dinner or a special occasion, this dish always gets rave reviews.
Jamie Oliver’s Dauphinoise Potatoes 15-minute Meals Recipe
Jamie Oliver’s version of Dauphinoise potatoes in 15-Minute Meals is a streamlined, quick way to get all the creamy, cheesy goodness of the traditional French dish without spending hours in the kitchen. You get the perfect balance of crispy edges and tender, buttery layers with just the right amount of seasoning.
Ingredients Needed
Here’s what you’ll need to gather for this 15-minute version of Dauphinoise potatoes:
- Potatoes (about 4 medium-sized ones, ideally waxy for the best texture)
- Garlic (a couple of cloves, finely chopped)
- Butter (for greasing and flavor)
- Double cream (around 150 ml, rich and smooth)
- Cheese (grated – typically Gruyère, or you could use Cheddar for a more robust flavor)
- Fresh thyme (adds a lovely herbaceous note)
- Nutmeg (just a pinch, adds a subtle warmth)
- Salt and black pepper (to taste)
In Jamie’s recipe, the focus is on using high-quality ingredients that enhance the dish’s natural flavors. You don’t need too many elements, but each one plays a crucial role.
How To Make Jamie Oliver’s Dauphinoise Potatoes 15-minute Meals
I’ll walk you through it step by step. I remember feeling amazed the first time I saw how quickly this dish came together. It’s one of those recipes that makes you feel like a chef, even if you’re just using simple ingredients.
-
Preheat And Prep
Start by preheating your oven to about 200°C (400°F). Then, take your potatoes and slice them thinly – about 2mm thick. No need to peel them, as the skin adds texture and flavor.
-
Prepare The Baking Dish
Butter a baking dish or a small roasting tray. I love the richness the butter gives the potatoes as they cook.
-
Layer The Potatoes
Start layering the potato slices in the dish. Alternate between a layer of potatoes, a little garlic, thyme, a sprinkle of salt, and a dash of pepper. Repeat until the dish is full.
-
Pour The Cream And Cheese
In a separate bowl, mix the double cream with a pinch of nutmeg. Pour this over the layered potatoes. Then, top with a generous handful of grated cheese – this is where the magic happens.
-
Bake
Pop the dish into the oven for about 15 minutes. The potatoes will soften beautifully and the cream will reduce, creating a lush, rich sauce. If you want a golden top, switch to grill (broil) mode for the last few minutes.
-
Serve
Let the potatoes sit for a few minutes before serving. This allows everything to set just right.
Ingredient Science Spotlight
Here’s the thing – while this recipe is simple, there’s some science at play here, especially with the ingredients used:
- Potatoes: Waxy potatoes, like Yukon Golds, are best for Dauphinoise potatoes because they hold their shape during cooking. Starchy potatoes would break down into mush.
- Double Cream: This is a key ingredient that gives the dish its signature creamy texture. The high fat content helps create a smooth, velvety sauce when it combines with the potatoes.
- Cheese: Gruyère is the classic choice because it melts well and gives a nutty, slightly sweet flavor. The cheese also helps to bind everything together, creating a gooey, delicious layer on top.
- Nutmeg: A tiny pinch of nutmeg might seem unnecessary, but it’s this small detail that elevates the dish. Nutmeg enhances the creaminess and adds a bit of depth to the flavor.
Expert Tips
-
Thin Slices Are Key
Cutting your potatoes into thin, even slices ensures they cook quickly and evenly. It also helps the layers to meld together in the final dish.
-
Let It Rest
After baking, let the Dauphinoise potatoes sit for a few minutes. This helps the cream thicken up and makes it easier to serve.
-
Use Fresh Garlic And Herbs
Fresh garlic and thyme will bring more punch to the dish. Dried herbs just won’t have the same aromatic impact.
-
Grill At The End
If you want a crispy, golden top, switch to grill mode for the last couple of minutes. Keep an eye on it, though – it can burn quickly.
-
Don’t Overdo The Cheese
While cheese is essential, too much can overwhelm the potatoes. Aim for just the right amount to get that perfect cheesy crust without it becoming too greasy.
Recipe Variations
Jamie’s Dauphinoise potatoes are already a simplified version, but there are some ways you can mix it up:
- Add Onions: Slice onions thinly and add them between the potato layers for extra flavor. They’ll soften and caramelize in the cream.
- Different Cheeses: Swap Gruyère for another cheese like Parmesan or even Gouda for a different flavor profile.
- Bacon: Add crispy bacon or pancetta for a salty, savory kick.
- Vegan Version: Use plant-based cream and vegan cheese to make a dairy-free version of the dish.
Final Words
There’s something so comforting about Dauphinoise potatoes. This version, in particular, is great for anyone who wants to enjoy the dish without all the fuss. It’s a perfect side for roasted meats, but it can also stand on its own as a meal, especially if you add a side salad.
FAQs
Can I Make Jamie Oliver’s Dauphinoise Potatoes Ahead Of Time?
Yes, you can prep the potatoes in advance and store them in the fridge. Just reheat them when you’re ready to serve.
What Makes Jamie Oliver’s Dauphinoise Potatoes Different From Traditional Recipes?
His recipe is quicker, using fewer ingredients and often shortcuts like pre-slicing potatoes to save time.
Can I Substitute Ingredients In This Dauphinoise Potato Recipe?
Yes, you can swap the cream with milk or use a dairy-free alternative like coconut milk for a lighter or vegan version.