I made Jamie Oliver’s Potato Dauphinoise

And it turned out really good.


First things first, I gotta warn ya: my actual pictures of the dish look terrible. It was late, the lighting was bad and I was hungry. They’re the kind of pictures that will leave you asking yourself, why would I make such an unattractive, unappetizing dish? The answer is, think of Jamie’s original dish and the delightful picture above. I swear to you, if you like potatoes, if you like cheese and cream, you’ll love this. It comes out delicious and it’s so easy and quick to make. People will be very impressed by your culinary skills.

It all starts with potatoes and onions:


You’ll need:

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

You start by slicing the onion and potatoes and putting them in a tray or frying pan. Add salt, pepper, nutmeg, garlic, pour in the cream and 200 ml of boiled water. Put the tray over a medium heat. Add the bay leaves, the anchovies and grate over a large handful of Parmesan. Cover tightly with tin foil and leave on the heat to cook for about 6 minutes. Take the tin foil off, put extra Parmesan and put it in the oven for about 15 minutes until golden brown and bubbling.

I messed around with the recipe because I didn’t have any nutmeg, anchovies or thyme, and as if that wasn’t enough I switched the Parmesan for Gouda cheese. I know… but honestly it turned out delicious, so I can only assume the correct, original recipe must be divine. By the way, if you need some visuals, Jamie Oliver has a video of the recipe on YouTube, so check it out for further instructions.


And if you ever decide to make it yourself, um, invite me over for dinner..?


4 thoughts on “I made Jamie Oliver’s Potato Dauphinoise

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