This Mary Berry Dauphinoise Potatoes is a creamy and rich recipe, which is made with a delicious mix of sweet potatoes and King Edward potatoes. It’s an indulgent side dish, ready in about 1 hour and 15 minutes.
Mary Berry Dauphinoise Potatoes Ingredients
- 750g (1lb 10oz) sweet potatoes, peeled
- 750g (1lb 10oz) King Edward potatoes, peeled
- 300ml (½ pint) double cream
- 150ml (¼ pint) chicken or vegetable stock
- 50g (2 oz) Parmesan cheese, grated
- Butter, for greasing
- Salt and freshly ground black pepper
How To Make Mary Berry Dauphinoise Potatoes
- Prep the oven and dish: Preheat your oven to 220°C/200°C Fan/Gas 7. Generously butter a large, shallow ovenproof dish (approx. 2-2.4 litres).
- Slice the potatoes: Using a sharp knife, a mandoline, or the slicing blade on a food processor, thinly slice both the sweet potatoes and the King Edward potatoes.
- Layer the potatoes: Arrange a single layer of the mixed potato slices in the bottom of the buttered dish. Season with salt and pepper, then drizzle over a little of the cream and stock.
- Continue layering: Continue to create layers of the potatoes, seasoning, cream, and stock until you have used all the ingredients.
- Press and cover: Gently push the potatoes down into the liquid with your hands to ensure they are all covered. Sprinkle the grated Parmesan cheese evenly over the top, then cover the dish tightly with foil.
- First bake: Bake in the preheated oven for about 40 minutes.
- Final bake and serve: Remove the foil and continue to cook for another 25-30 minutes, or until the top is golden brown and the potatoes are completely tender when pierced with a knife. Let it stand for 5 minutes before serving.
Recipe Tips
- How to get the thinnest slices? For perfectly uniform, thin slices, a mandoline or the slicing blade of a food processor is highly recommended. This is the key to ensuring the potatoes cook evenly.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. You can part-cook it (including the first 40-minute bake) for about 45 minutes up to 24 hours in advance. To serve, return it to a 180°C/160°C Fan oven, without the foil, for 20-30 minutes until piping hot.
- Why use two types of potatoes? The combination of starchy King Edward potatoes and sweet potatoes creates a wonderful balance of textures and flavors—creamy and savory with a hint of sweetness.
- How to prevent a dry dauphinoise? Pressing the potato layers down firmly into the cream and stock mixture is a crucial step. This ensures all the slices are submerged in the liquid so they can absorb it and become tender as they bake.
What To Serve With Dauphinoise Potatoes
This rich and indulgent potato dish is a classic accompaniment to a special meal.
- Roast chicken, lamb, or beef
- Pan-seared steak or pork chops
- Steamed green vegetables, such as green beans or broccoli, to cut through the richness
How To Store Dauphinoise Potatoes
- Refrigerate: Store leftovers in an airtight container or covered in the refrigerator for up to 3 days. Reheat in the oven until hot and bubbly.
- Freeze: The recipe notes that the fully cooked dish freezes well. Let it cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Dauphinoise Potatoes Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best potatoes for dauphinoise?
Floury, starchy potatoes like King Edward, Maris Piper, or Russets are best as they break down slightly and help to thicken the creamy sauce.
Can I use a different cheese?
While Parmesan adds a lovely salty, nutty crust, you could also use a good melting cheese like Gruyère or a mature Cheddar.
Can I make this with just one type of potato?
Yes, you can use all King Edward or all sweet potatoes, but be aware that the final flavor and texture will be different from the intended recipe. The combination of both is what makes this dish special.
Try More Recipes:
- Mary Berry Apple and Raspberry Crumble Recipe
- Mary Berry Apple and Strawberry Crumble Recipe
- Mary Berry Apple and Plum Crumble Recipe
Mary Berry Dauphinoise Potatoes Recipe
Description
A rich, creamy, and indulgent side dish of thinly sliced potatoes baked in a garlic-infused cream sauce with a golden Parmesan crust.
Ingredients
Instructions
- Preheat oven to 220°C/200°C Fan. Butter a large, shallow ovenproof dish.
- Thinly slice both types of potatoes.
- Arrange a layer of mixed potato slices in the dish. Season with salt and pepper and drizzle with a little cream and stock.
- Continue layering until all ingredients are used. Press the potatoes down firmly into the liquid.
- Sprinkle with the Parmesan cheese and cover the dish with foil.
- Bake for 40 minutes.
- Remove the foil and bake for another 25-30 minutes until golden brown and tender. Let stand for 5 minutes before serving.
Notes
- Using a mandoline or food processor will make slicing the potatoes much quicker and more uniform.
- This is a fantastic make-ahead side dish for a dinner party or a Sunday roast.
- For a vegetarian version, be sure to use vegetable stock.
- Don’t be afraid to press the potatoes down firmly to ensure they are all submerged in the creamy liquid.
Mary Berry Dauphinoise Potatoes Recipe
