Jersey Royal Dauphinoise Potatoes

A rich and creamy take on the classic Dauphinoise, using the naturally sweet and nutty flavour of Jersey Royal potatoes and rich Jersey dairy. Seasonal additions of local greens elevate this comforting dish.

Prep Time

20 minutes

Total Time

70 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.90/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

1kgJersey Royal Potatoes(Washed, unpeeled)

£6.00

500mlJersey Full-Fat Milk

£0.75

200mlDouble Jersey Cream(Or whipping cream)

£2.20

2clovesGarlic(Peeled and crushed)

£0.20

4sprigsFresh Thyme(Or 1 tsp dried thyme)

£0.50

50gJersey Butter(Plus extra for greasing)

£0.75

PinchNutmeg(Freshly grated)

£0.10

To tasteSea Salt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

100gLocal Seasonal Greens(e.g., Spinach, Kale, Spring Greens, roughly chopped (optional))

£1.00

Total Cost

£11.60

£2.90 per serving

Instructions

1.
Preheat oven to 160°C (140°C Fan/ Gas Mark 3). Grease an oven-proof dish with Jersey butter.
2.
Thinly slice the Jersey Royal potatoes using a mandoline or sharp knife. The thinner, the better for even cooking. Place in a large bowl and season generously with salt and pepper.
3.
In a saucepan, heat the Jersey milk and cream over medium heat. Add the crushed garlic and thyme sprigs. Bring to a simmer, then immediately remove from heat and let steep for 10 minutes to infuse the flavours.
4.
Remove the thyme sprigs from the milk and cream mixture. Add a pinch of freshly grated nutmeg and season with salt and pepper.
5.
If using, add your chopped seasonal greens to the milk/cream mixture and simmer for 2-3 minutes until wilted.
6.
Layer the sliced potatoes into the greased dish, overlapping each slice. Pour the hot milk and cream mixture over the potatoes, ensuring they are mostly covered. Gently press down on the potatoes to ensure they are submerged.
7.
Dot the top of the potatoes with the remaining Jersey butter.
8.
Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and golden brown on top. A knife should easily slide through the potatoes. If the top is browning too quickly, cover loosely with foil.
9.
Let the Dauphinoise rest for 5-10 minutes before serving. This allows it to set slightly.

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My Notes

Nutrition Information

Nutrition per serving (463g)

875 kcal / 3661 kJ

Carbs

55g

21% of RDA

Fat

68g

97% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

16 g

18% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

42 g

210% of RDA

Chef's Tips

Using a mandoline ensures even slices, which promotes even cooking and a creamier texture.

Infusing the milk and cream with garlic and thyme is essential for flavour development. Don't skip this step!

If you don't have double cream, you can use all full-fat milk, but the result will be less rich.

For an extra layer of flavour, you can add a thin layer of grated Jersey cheddar cheese on top during the last 10 minutes of baking.

Cooking Equipment

Oven

Stove

Mandoline (optional)

Oven-proof dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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