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  • I'm gonna make the most delicious, beautiful potato dauphinoise; creamy, oozy, cheesy,

  • melt in your mouth, absolutely gorgeous. Normally, like the dauphinoise would take

  • a couple of hours to cook but the way I'm gonna do it, the way I'm gonna cheat it, it's

  • gonna be incredible and way quicker. First of all I've got a kilo of nice, Maris Piper

  • potatoes. Instead of trying to slice it all by hand use your food processor, that's what

  • it's invented for. Not even doing any work. So, in a tray I'm gonna put the potatoes in

  • here. Onions are gonna go through as well. So onions and potatoes, the base of the flavour.

  • I need the kettle, put that on, and then we're gonna put a nice pinch of salt, some pepper.

  • We're going to use a little cream. I'm gonna use three quarters of this pot. This is no

  • longer a classic recipe now, this is just taking some of the accents of flavour. It's

  • gonna cook quicker, for busy people. I still want nice food though, you know. A little

  • thyme from over here. Just a little snip of that. So I'm gonna whack this on the hob now.

  • I'm gonna put a little bit of that boiling water in here. Just enough to come about a

  • quarter of the way up and I'm gonna put that on full whack. I'm gonna bring that to a boil.

  • These potatoes are gonna cook on the hob and then we use the oven to sort of get it gratinated

  • and sort of golden and bubbly and delicious. So I'm gonna add a few key ingredients. Anchovies;

  • you can put a bit of the oil in as well, that won't hurt. Just two or three anchovies, just

  • break them up with your hand. They'll melt into a nothingness, yeah. But it's like a

  • saltiness, a seasy saltiness that just makes this dish beautiful. Also garlic. Bang it

  • in, don't even bother peeling it. And squash that in. And what I wanna do now is just put

  • a little nutmeg. About a quarter of a nutmeg goes in and then just a little bit of parmesan

  • now. Little bit of parmesan go in like that. Now I'm gonna cover that now with tin foil,

  • I'm gonna turn the heat down. Let that just cook for about six minutes.

  • I'm gonna take this tin foil off of the potatoes here. Put an extra bit of parmesan on the top and this

  • is one of my favourite potato dishes. And then we'll get this straight in the oven and

  • that'll start gratinating and getting really gnarly and beautiful. So that goes straight

  • in there. Let's go and have a look at the potatoes. This is the dish that would take

  • so much time to do it traditionally and look at that. Beautiful! Crispy on the top, soft,

  • and sort of numptious, in the middle. It absolutely fills the dauphinoise hole that I've always loved.

I'm gonna make the most delicious, beautiful potato dauphinoise; creamy, oozy, cheesy,

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B1 UK JamieOliver gonna put parmesan put nutmeg potato

Jamie's Quick Potato Dauphinoise

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