This Mary Berry Individual Dauphinoise Potatoes is a creamy and elegant recipe, which is made with thinly sliced potatoes and a rich garlic cream sauce. It’s an easy way to serve potatoes for a special supper, ready in about an hour.
Mary Berry Individual Dauphinoise Potatoes Ingredients
- 30g (1oz) butter, melted
- 300ml (½ pint) pouring double cream
- 1 garlic clove, finely grated
- 700g (1lb 9oz) medium potatoes, peeled and cut into very thin slices
- 115g (4oz) mature Cheddar, grated
- Salt and freshly ground black pepper
How To Make Mary Berry’s Individual Dauphinoise Potatoes
- Prep the oven and moulds: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease 8 metal dariole pudding moulds (or a muffin tin) with the melted butter. Cut 8 small squares of non-stick baking paper and place one in the base of each mould.
- Prepare the cream and cheese: Mix the double cream and grated garlic together in a jug and season with salt and freshly ground black pepper.
- Layer the potatoes: Using half of the grated cheese, place a small amount in the base of each of the moulds. Arrange a slice of potato on top, then pour over a little of the garlic cream.
- Continue layering: Continue to layer the potatoes and cream, adding a little seasoning between the layers, until all the ingredients are used up.
- First bake: Cover the tops of each mould tightly with foil. Put the moulds on a baking sheet and bake in the preheated oven for about 30 minutes.
- Final bake and serve: Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked through and the cheese is golden brown. Let them stand for a few minutes before running a small knife around the edge and inverting them onto a plate to serve.
Recipe Tips
- How to get the thinnest slices? For perfectly uniform, paper-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 and have a delicate texture.
- Can I make these ahead of time? Mary Berry notes that these can be cooked up to an hour ahead. Keep them warm or reheat to serve.
- What are dariole moulds? They are small, domed metal pudding moulds. If you don’t have them, a standard muffin tin is a great substitute for creating these individual portions.
- How do I know when the potatoes are cooked? The top should be golden brown and a small, sharp knife or a skewer should be able to slide easily through the potato layers with no resistance.
What To Serve With Individual Dauphinoise Potatoes
This rich and indulgent potato dish is a classic accompaniment to a special meal, perfect for a dinner party.
- Roast chicken, lamb, or beef
- Pan-seared steak or pork chops
- Steamed green vegetables, such as green beans or asparagus, to cut through the richness
How To Store Individual Dauphinoise Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until hot and bubbly. The recipe notes they are not suitable for freezing.
Individual Dauphinoise Potatoes Nutrition Facts
- Serving Size: 1 portion
- Calories: 380 kcal
- Fat: 30g
- Carbohydrates: 20g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Floury, starchy potatoes like King Edward, Maris Piper, or Russets are best as they break down slightly and help to thicken the creamy sauce.
While a mature Cheddar gives a lovely sharp flavor, you could also use Gruyère or Parmesan cheese for a nuttier taste.
Yes, you can follow the same layering process in a single large, shallow ovenproof dish. You will need to increase the total baking time to about 1 hour and 10 minutes.
Try More Recipes:
- Mary Berry Dauphinoise Potatoes Recipe
- Mary Berry Chicken and Mushroom Lasagne Recipe
- Mary Berry Mexican Lasagne Recipe
Mary Berry Individual Dauphinoise Potatoes Recipe
Description
An elegant and easy way to serve potatoes for a special supper, with individual portions of thinly sliced potatoes baked in a rich garlic and cream sauce with a cheesy top.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Grease 8 dariole moulds or a muffin tin with melted butter and line the bases with parchment.
- Mix the cream and garlic in a jug and season with salt and pepper.
- Layer the moulds: start with a sprinkle of cheese, then a slice of potato, then a little garlic cream.
- Continue layering the potatoes and cream, seasoning as you go.
- Cover the tops of the moulds tightly with foil and bake on a baking sheet for 30 minutes.
- Remove the foil, sprinkle with the remaining cheese, and bake for another 15-20 minutes until golden and tender.
- Let stand for a few minutes before inverting to serve.
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.
- For a vegetarian version, be sure to use a vegetarian-friendly cheese.
- Don’t be afraid to press the potato layers down gently in the moulds as you assemble them.
