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Jamie's Quick Potato Dauphinoise

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Jamie Oliver
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.

Cooking Recipe

1kg potato, thinly sliced
1 large red onion, thinly sliced
pinch of salt
pinch of pepper
200ml single cream
2 bay leaves
2 sprigs thyme
2 or 3 anchovies
1 clove garlic, crushed
4 tsp nutmeg
1/4 cup parmesan

1. Preheat the oven to 475F (220C). In an baking tray place the potatoes, onions, salt, pepper, cream, bay leaves, and thyme. Add enough boiling water to fill the dish 1/4 of the way up and place the tray on the hob over a medium heat.

2. Add the anchovies, garlic, nutmeg, and most of the parmesan, mix throughly, and cover the tray with tin foil. Leave the tray on the hob to cook for for 6 minutes.

3. Remove the tin foil, sprinkle over the remaining parmesan, and place the tray into the preheated oven for 15 minutes until the top of golden brown and crisp.

Jamie's Quick Potato Dauphinoise
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