Jamie's Quick Potato Dauphinoise

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare to make potato dauphinoise, aiming for a quicker version.

Use a food processor to slice 1 kilogram of Maris Piper potatoes and onions for the base flavor.

In a tray, combine the sliced potatoes and onions.

Boil water in a kettle and add a pinch of salt and black pepper to the potatoes and onions.

Pour in 3/4 of a pot of cream and add a little thyme, snipped.

Add boiling water to the tray until it comes about a quarter of the way up the potatoes.

Place the tray on the hob and bring to a boil on high heat.

Add 2-3 anchovies and some of their oil, breaking them up with your hand.

Add unpeeled garlic cloves and a quarter of a nutmeg, grated into the mixture.

Sprinkle in a little parmesan cheese and cover the tray with aluminum foil.

Reduce the heat and let it cook for about 6 minutes.

Remove the foil and add extra parmesan cheese on top.

Transfer the tray to the oven to gratinate until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens