Dauphinoise Potatoes

On Sunday I posted this picture on Instagram and then had a few people ask for the recipe. So today I’m sharing it. I don’t have any fancy pictures, just the one captured on my iPhone before I ate.

Dauphinoise Potatoes | Just Rhonda

This recipe is one adapted from the amazing Jamie Oliver. I had never heard of them before watching him make them once on his show. And then I googled about them and read up how he did it and some other versions. And I love them! They are super tasty and you can make them in under 30 minutes which means you can do it for a weekday meal. Normally they are cooked in the oven for an hour but Jamie does part of that on the top of the stove and then 15 minutes in the oven. So it makes it a lot quicker and still suuuuuper tasty!

Dauphinoise Potatoes

10 minutes

20 minutes

30 minutes

I have substituted 2 tbsp of dried nutmeg and 1 tsp of thyme when I didn't have the fresh and 2 tbsp of anchovy paste for the anchovies.

Ingredients

  • 1 red onion
  • 1 kg potatoes
  • 1 fresh nutmeg
  • 2 cloves garlic
  • 225 ml cream
  • 4 anchovies in oil
  • Parmesan Cheese
  • 2 bay leaves
  • Olive Oil
  • 1 very small bunch of fresh thyme

Instructions

  1. Preheat your oven to 350 degrees.
  2. Peel and halve the red onion.
  3. Wash the potatoes, leaving their skins on and slice thin in a food processor or mandolin along with onion.
  4. Tip into a large sturdy roasting tray and season.
  5. Grate 1/4 of the nutmeg on top, crush in 2 cloves of garlic and pour in 225 ml of cream.
  6. Tear in the anchovies and add large handful of finely grated Parmesan.
  7. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil.
  8. Use your clean hands to quickly mix and toss everything together, then put the tray over medium heat.
  9. Pour in 200 ml of water, cover tightly with tin foil and leave on heat.
  10. Give the tray a shake so nothing sticks.
  11. Remove the tin foil and finely grate over another layer of Parmesan.
  12. Drizzle the remaining thyme sprigs with oil, scatter on top and put in the oven on the top shelf to cook for 15 minutes or until golden brown and bubbling.
http://rhondasteed.com/dauphinoise-potatoes

We had it with this Jamaican grilled Pork (one of my very best favorites) and some  fresh peach chutney (I have a whole lotta peaches I picked up in BC to eat up) and some fresh veggies.

Just Rhonda Footer

More posts like this:

facebookpinteresttwittersubscribecontact