Potato Dauphinoise. The very name evokes images of creamy, golden-brown perfection, a side dish that elevates any meal from ordinary to extraordinary. While it might sound intimidating, with the right guidance and a touch of patience, even a novice cook can create a stunning Dauphinoise worthy of praise. This guide will walk you through Jamie Oliver’s take on this classic French dish, providing detailed instructions and helpful tips to ensure success.
Understanding the Dauphinoise Difference
What sets Dauphinoise apart from other scalloped potato dishes? The key lies in the method and the ingredients. Unlike scalloped potatoes which often use a roux-based sauce, Dauphinoise relies solely on the natural starch of the potatoes, cream (or a cream and milk mixture), and a touch of garlic to create its luxurious texture. No cheese is traditionally added, allowing the subtle sweetness of the potatoes to shine through.
The slicing of the potatoes is also crucial. They need to be very thinly sliced, traditionally with a mandoline, to ensure even cooking and a melt-in-your-mouth consistency. The slow, gentle baking process allows the potatoes to absorb the cream and become incredibly tender.
Jamie Oliver’s Dauphinoise: A Recipe Breakdown
Jamie Oliver’s version stays true to the classic principles while incorporating a few touches to enhance the flavor and texture. Let’s break down the recipe, step by step.
Ingredients You’ll Need
- 2 kg Potatoes (Maris Piper or other floury variety recommended)
- 2 cloves Garlic
- 500ml Double Cream
- 250ml Whole Milk
- Nutmeg
- Salt and Black Pepper
- Knob of Butter (for greasing)
The choice of potato is important. Floury potatoes, like Maris Piper, King Edward, or Yukon Gold, release more starch during cooking, contributing to the creamy sauce. Waxy potatoes will hold their shape better but won’t create the same luscious texture. Double cream is essential for richness, but you can lighten the dish slightly by substituting some of it with whole milk.
Preparation: Slicing and Infusing
The preparation is just as important as the cooking. This section focuses on how to prepare the potatoes and infuse the cream with flavor.
Slicing the Potatoes
The most crucial step is slicing the potatoes thinly and evenly. A mandoline is highly recommended for this task as it ensures consistent thickness. If you don’t have a mandoline, use a very sharp knife and aim for slices about 1-2mm thick.
Peel the potatoes and slice them directly into a bowl of cold water. This prevents them from oxidizing and turning brown. It also helps to wash away excess starch, although we want to retain some of it.
Infusing the Cream
While the potatoes are soaking, prepare the cream mixture. Gently crush the garlic cloves (don’t mince them) and add them to a saucepan with the double cream and milk. Season generously with salt, black pepper, and a grating of nutmeg. Bring the mixture to a gentle simmer over medium heat.
Simmer the cream for a few minutes, allowing the garlic and nutmeg to infuse their flavor into the liquid. Be careful not to boil the cream, as it can scald and separate. Once infused, remove the garlic cloves. This prevents the garlic flavor from becoming too overpowering during baking.
Assembly and Baking: The Art of Layering
The next stage is about carefully assembling the Dauphinoise and baking it to perfection.
Layering the Potatoes
Preheat your oven to 160°C (320°F). Grease a baking dish (approximately 20x30cm) generously with butter. This will prevent the potatoes from sticking and add a lovely golden crust.
Drain the sliced potatoes thoroughly and pat them dry with a clean kitchen towel. This helps to remove excess water and allows the cream to adhere better.
Begin layering the potatoes in the prepared baking dish. Arrange them in overlapping circles, covering the entire base. Season each layer lightly with salt and pepper.
Continue layering the potatoes, pouring a little of the infused cream over each layer. Ensure that the cream penetrates all the layers, but don’t completely drown the potatoes. The potatoes should be nestled in the cream, not swimming in it.
Baking to Golden Perfection
Once all the potatoes are layered and the remaining cream is poured over the top, gently press down on the potatoes to compact them slightly. This helps them to cook evenly.
Cover the baking dish tightly with foil. This will trap the steam and ensure that the potatoes cook through without browning too quickly.
Bake the Dauphinoise in the preheated oven for approximately 1 hour and 15 minutes. After this time, remove the foil and continue baking for another 30-45 minutes, or until the top is golden brown and the potatoes are tender.
The exact baking time will depend on your oven and the thickness of the potato slices. To check for doneness, insert a knife into the center of the Dauphinoise. It should slide in easily with no resistance. The top should be a rich, golden-brown color, and the cream should be bubbling gently around the edges.
Resting and Serving: The Final Flourish
Once the Dauphinoise is cooked, remove it from the oven and let it rest for at least 10-15 minutes before serving. This allows the cream to thicken and the flavors to meld together.
Resting the Dauphinoise is crucial for achieving the perfect texture. Cutting into it immediately after baking can result in a runny and less cohesive dish.
Serve the Dauphinoise hot, as a side dish to roasted meats, grilled fish, or even as a vegetarian main course alongside a green salad. It pairs beautifully with a wide range of flavors and is sure to impress your guests.
Tips and Tricks for Dauphinoise Success
Even with a detailed recipe, a few extra tips can make all the difference.
- Use a Mandoline: A mandoline is the easiest and most efficient way to slice the potatoes thinly and evenly.
- Don’t Overcrowd the Pan: Use a baking dish that is appropriately sized for the amount of potatoes. Overcrowding will prevent even cooking.
- Season Generously: Potatoes can absorb a lot of salt, so don’t be afraid to season each layer well.
- Infuse, Don’t Burn: Simmer the cream gently to infuse the garlic and nutmeg flavors. Avoid boiling, which can cause the cream to separate.
- Be Patient: Dauphinoise requires time and patience. Don’t rush the baking process. The slow, gentle cooking is what creates the creamy texture.
- Experiment with Flavors: While the classic recipe is delicious, feel free to experiment with other flavors. Add a sprig of thyme or rosemary to the cream for an herbaceous note.
- Make Ahead: Dauphinoise can be made ahead of time. Assemble it up to the point of baking, then cover and refrigerate for up to 24 hours. Add an extra 15-20 minutes to the baking time if cooking from cold.
- Reheating: Reheat leftover Dauphinoise in a low oven (150°C/300°F) until heated through. Be careful not to overcook it, as the cream can separate.
- Variations: Some chefs add a small amount of Gruyere or Parmesan cheese to the top of the Dauphinoise during the last 15 minutes of baking for a cheesy crust. However, this deviates from the traditional recipe.
Troubleshooting Common Dauphinoise Problems
Even with the best intentions, things can sometimes go wrong. Here’s how to troubleshoot some common Dauphinoise problems.
- Potatoes are still hard: This usually means the oven temperature was too low or the potatoes weren’t sliced thinly enough. Make sure your oven is properly calibrated and use a mandoline or sharp knife to slice the potatoes very thinly. If it’s already baking, you can add a little more cream and cover it again with foil to allow it to steam through.
- Cream has separated: This can happen if the cream is boiled or if the oven temperature is too high. Try to simmer the cream gently and bake the Dauphinoise at a lower temperature. Using a higher fat cream (double cream) will also help prevent separation.
- Top is burning: If the top of the Dauphinoise is browning too quickly, cover it with foil to prevent it from burning. You can remove the foil during the last 15 minutes of baking to allow it to brown slightly.
- Dauphinoise is too dry: This can happen if there isn’t enough cream or if the oven is too dry. Make sure to use enough cream to cover the potatoes and add a little water to the baking dish to create a more humid environment.
- Flavor is bland: Make sure to season each layer of potatoes generously with salt and pepper. You can also add other flavorings, such as garlic, nutmeg, or herbs, to the cream.
Beyond the Basics: Elevating Your Dauphinoise
Once you’ve mastered the basic recipe, you can start to experiment with different variations. Here are a few ideas to get you started.
- Add Cheese: While not traditional, a sprinkle of Gruyere or Parmesan cheese on top adds a delicious nutty flavor.
- Incorporate Vegetables: Layer thinly sliced onions, leeks, or mushrooms between the potatoes for added flavor and texture.
- Spice it Up: Add a pinch of cayenne pepper or chili flakes to the cream for a subtle kick.
- Use Different Herbs: Experiment with different herbs, such as thyme, rosemary, or sage, to complement the flavor of the potatoes.
- Smoked Garlic: Instead of regular garlic, try using smoked garlic for a deeper, more complex flavor.
Making Jamie Oliver’s Potato Dauphinoise is a rewarding culinary experience. By following these detailed instructions and tips, you’ll be able to create a creamy, golden-brown masterpiece that is sure to impress. Remember, patience and attention to detail are key to success. Enjoy!
What makes Jamie Oliver’s Dauphinoise “perfect”?
Jamie Oliver’s recipe aims for perfection through a combination of careful ingredient selection, precise cooking techniques, and a focus on layering flavors. He emphasizes using waxy potatoes for their ability to hold their shape, and using a high ratio of cream and milk for a rich and luxurious sauce. He also advocates for layering the potatoes thinly and cooking them slowly, ensuring they are uniformly cooked and infused with the creamy garlic flavor.
The “perfect” aspect also comes from the balance he achieves. The dish is not overly rich, thanks to the combination of cream and milk, and the garlic adds a subtle, yet noticeable flavor without being overpowering. It’s a classic dish refined to highlight its best qualities, making it a crowd-pleaser suitable for various occasions.
Can I use different types of potatoes for this recipe?
While waxy potatoes are highly recommended for Jamie Oliver’s Dauphinoise, you can technically use other types, but the results will vary. Waxy potatoes like Charlotte or Yukon Gold hold their shape well during cooking, ensuring each layer remains distinct and the dish has a pleasing texture. Using floury potatoes, such as Russets, will likely result in a softer, less defined dauphinoise.
If you choose to use floury potatoes, be extra careful not to overcook them, as they will become mushy. You might also need to adjust the amount of cream and milk, as floury potatoes absorb more liquid. Consider a blend of waxy and slightly floury potatoes to achieve a balance between creaminess and structure.
How thin should I slice the potatoes?
The thickness of the potato slices is crucial for the texture and cooking time of the dauphinoise. Jamie Oliver recommends slicing them very thinly, ideally around 1-2 millimeters thick. This ensures they cook evenly and become tender without falling apart. Thin slices also allow the creamy sauce to penetrate each layer effectively, creating a harmonious blend of flavors.
A mandoline is highly recommended for achieving consistently thin slices, but a sharp knife and a steady hand can also work. Aim for uniform thickness to ensure even cooking. Avoid slicing the potatoes too thick, as this will prolong the cooking time and may result in undercooked potatoes in the center.
Can I prepare Dauphinoise in advance?
Yes, Dauphinoise can be prepared partially or fully in advance, making it a convenient dish for entertaining. You can assemble the dish up to a day before baking, layering the potatoes and pouring over the cream mixture. Cover it tightly with plastic wrap and store it in the refrigerator.
When you’re ready to bake, bring the dish to room temperature for about 30 minutes before placing it in the oven. If the top is browning too quickly, cover it loosely with foil. Alternatively, you can fully bake the Dauphinoise and then reheat it gently in the oven before serving. Reheating may slightly alter the texture, but the flavor will remain delicious.
What’s the best way to prevent the cream from curdling?
Preventing the cream from curdling requires careful attention to temperature control. Make sure the cream and milk mixture is heated gently and gradually. Avoid boiling the mixture, as high heat can cause the proteins in the cream to coagulate and curdle.
Adding a small amount of cornstarch or flour to the cream mixture can also help stabilize it and prevent curdling. Ensure the potatoes are well-covered by the liquid during baking, as exposed potatoes can dry out and cause the cream to separate. Cooking at a lower temperature for a longer period can also minimize the risk of curdling.
Can I add cheese to Jamie Oliver’s Dauphinoise recipe?
While traditionally, Dauphinoise does not include cheese, adding it is certainly possible and can enhance the flavor profile. Gruyere, Parmesan, or Comté are good choices, as they melt well and complement the creamy potato flavor. However, it’s worth noting that adding cheese departs from the classic Dauphinoise recipe.
If you choose to add cheese, sprinkle it on top of the dish during the last 20-30 minutes of baking. This allows it to melt and brown without burning. Be mindful not to add too much cheese, as it can overpower the other flavors. A light sprinkling is usually sufficient to add a pleasant cheesy note.
What should I serve with Jamie Oliver’s Potato Dauphinoise?
Potato Dauphinoise is a rich and flavorful side dish that pairs well with a variety of main courses. It’s particularly well-suited to accompany roasted meats such as beef tenderloin, roast chicken, or lamb. The creamy texture and subtle garlic flavor complement the savory flavors of the meat without being overwhelming.
It also works well with fish dishes like pan-seared salmon or grilled cod. For a vegetarian option, consider serving it with roasted vegetables or a hearty lentil stew. A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the dauphinoise, creating a well-balanced meal.