Recipe Dauphinoise Potatoes James Martin

This super speedy potato dauphinoise recipe is a great idea if you re short on time but still want great flavour. Peel and thinly slice the potatoes using a mandolin or sharp knife. Should you use waxy or floury potatoes.

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Jamie shows you his clever cheats and takes you through every step of the way.

Recipe dauphinoise potatoes james martin. Each serving provides 561 kcal 5g protein 33g carbohydrates of which 3g sugars 45g fat of which. Rub the cut sides of the garlic clove all over the sides and bottom of a large non stick ovenproof dish. 50g fresh salted butter. Dauphinoise potatoes usually take a couple of hours so it s all good.

In his 30 minute meals book jamie makes these to go with his mustard chicken which is on my must make list. Season generously and bring to the boil then reduce the heat and simmer for 4 minutes. Creamy cheesy and delicious. 4 cloves garlic peeled and finely chopped.

Bake until browned and thickened about 40 minutes the potatoes can be boiled and tossed a day or two in advance but only baked in cream and milk when needed. Freshly ground nutmeg to taste. 4 shallots peeled and thinly sliced. The potatoes should be well flavoured or the resulting gratin will be dull.

Layer up the potatoes seasoning each layer as you go. Place the potato slices in a small saucepan with the cream garlic and half of the butter. 1kg approx potatoes roughly 8 10 potatoes peeled and thinly sliced. Pour over the cream dot the top with butter and cook in the oven for 1 hour.

150 200g depends how cheesy you like it gruyère or emmenthal cheese. As i ve made these a few. Quick dauphinoise potatoes easy recipe from jamie oliver. Place the potato in an ovenproof dish then pour a half and half mixture of milk and cream on top.

Remove from the heat. Thinly slice the potatoes using a mandoline or a very sharp knife being careful of your fingers. Although they weren t quite as quick as the recipe suggests they still only take 40 minutes. These creamy garlicky dauphinoise potatoes make a fabulous side dish for any sunday roast.

600ml fresh double cream.