Jamie’s Quick Potato Dauphinoise

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I’M gon na make the most delicious beautiful potato dolphin. Wores creamy boozy cheesy melt in your mouth absolutely gorgeous normally like the dolphin wise, would take a couple of hours to cook, but the way I’m gon na do it the way I’m gon na cheat it it’s going to be incredible and way quicker. First of all, I’ve got a kilo of nice harris piper potatoes. Instead of trying to slice, it all by hand, use your food processor, that’s what it’s invented for I’m not even doing any work. So in a tray – and I put the potatoes in here – onions are gon na go through as well, so onions and potatoes the base of the flavor. I need the kettle put that on and then we’re gon na put a nice pinch of salt, some pepper, we’re gon na use a little cream. I’M gon na use 3/4 of this pot. This is no longer a classic recipe. Now this is just taking some of the accents of flavor. It’S gon na cook quicker for busy people. I still want nice food, though you know a little time from over here, it’s a little snip of that, so I’m gon na whack this on the hob. Now I’m gon na put a little bit of that boiling water in here just enough to come about. I caught all the way up and I’m gon na put that on full whack and bring that to a boil. These potatoes are gon na cook on the hob, and then we use the oven to sort of get it grete, nated and sort of golden and bubbly and delicious. So I’m gon na 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 cz saltiness. That just makes this dish beautiful. Also, garlic bring it in don’t even bother, peeling it and squash that in and what I want to do now is just put a little nutmeg. I’Ve got quarter of a nutmeg goes in and then just a little bit of parmesan. Now, a little bit of parmesan going like that now, I’m gon na cover that now with tinfoil and we’ll turn the heat down. Let that just cook for about six minutes. I’M going to take this tinfoil 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 will start grata lighting 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, not just in the middle. It absolutely feels the dolphin was whole that I’ve always loved you

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