Jamie Oliver’s ‘melt-in-your-mouth’ gratin dauphinois takes 30 minutes to make

Jamie Oliver adds ‘key ingredient’ to his potato dauphinoise

With wintery weather looming on the horizon, the world’s most comforting dishes are slowly coming back into focus; including gratin dauphinois.

The delectable French classic amalgamates thinly sliced potatoes, cream, garlic, and the merest hint of nutmeg, making it the perfect accompaniment to lamb.

Though the ingredients are simple, their assembly is painstakingly time-consuming. Fortunately, however, not all recipes succumb to hours of manual labour.

Jamie Oliver’s twist on dauphinoise potatoes takes a mere 30 minutes from start to finish without compromising on the unique taste that makes the dish so popular.

A description under one of the chef’s YouTube clips claims the “super-speedy” potato dauphinoise recipe is ideal if you’re short on time “but still want great flavour”.

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“I’m going to make the most delicious, beautiful potato dauphinoise; creamy, oozy, cheesy, melt-in-your-mouth, absolutely gorgeous,” notes the chef in the video. “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.”

Fans who put the recipe to the test whole-heartedly confirmed it’s a success, with one writing: “Just made this potato bake for dinner and it was the tastiest bake I’ve ever made.”

Another followed with: “I’ve cooked this so many times and I’m amazed how amazing the flavour is!!”

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)

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Method:

Preheat the oven to 200C/400F/gas 6. In the meantime, Peel and halve the onion. Wash and finely slice the potatoes, then very finely slice with the onion using patient knife skills, on a mandolin (use the guard!), or in a food processor.

Tip the potatoes and onion into a large sturdy roasting tray and season with a pinch of sea salt and black pepper. Grate over a few scrapings of nutmeg, and crush in the unpeeled garlic cloves before pouring in the single cream.

Tear in the anchovies (if using) and finely grate over more of the Parmesan. Add the bay leaves, pick the herbs, and add two tablespoons of olive oil. Use your clean hands to mix and toss everything together, then put the tray over medium heat. Pour in 300ml of boiling kettle water, 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.

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