Mary Berry Dauphinoise Potatoes recipe is a luxurious and indulgent side dish featuring thinly sliced potatoes layered with cream, garlic, and cheese. Baked until golden and tender, this dish is known for its rich flavor and creamy texture. It’s the perfect accompaniment to a wide range of main courses, adding a touch of elegance to any meal.
In this article, I will show you how to make Mary Berry’s dauphinoise potatoes recipe, with a complete step-by-step guide. I will also share some tips and variations to make this dish even more delicious and suit your preferences.
Let’s get started!
What is Mary Berry Dauphinoise Potatoes Recipe?
Mary Berry Dauphinoise Potatoes is a delicious and elegant side dish that is made with thinly sliced potatoes and sweet potatoes, baked in a creamy sauce with cheese on top. It is a classic French dish that is also known as gratin dauphinois, and it is perfect for any occasion, especially with roasted meat. Mary Berry is a famous British cook, author, and television presenter, who has shared her simple and easy recipe for this dish, with only five ingredients and a few steps.
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Why You Love this Recipe
This dish is a culinary delight, marrying simplicity with luxury to create a side that’s both comforting and sophisticated.
Here’s why you’ll find it irresistible:
- Decadent Taste: Enjoy a luxuriously rich, creamy texture topped with golden, crispy cheese for ultimate flavor.
- Simplicity in Preparation: With minimal ingredients and easy steps, these potatoes are effortlessly elegant.
- Customizable: Adapt the recipe to your taste with various potatoes, cheeses, or aromatic herbs.
- Ideal for Advance Preparation: Make ahead for convenience, and enjoy enhanced flavors the next day.
- Universal Appeal: Perfect with any roast and equally satisfying as a standalone dish, it pleases all palates.
Ingredients Needed to Make Mary Berry Dauphinoise Potatoes
To make Mary Berry’s dauphinoise potatoes recipe, you will need the following ingredients:
- 750 g (1.6 lb) of King Edward potatoes or other floury potatoes
- 750 g (1.6 lb) of sweet potatoes
- 300 ml (1 1/4 cups) of double cream
- 150 ml (2/3 cup) of chicken or vegetable stock
- 50 g (1/2 cup) of grated Parmesan cheese
- Salt and freshly ground black pepper
To make Mary Berry’s dauphinoise potatoes recipe, you will need the following equipment:
- A sharp knife or a food processor with a slicing blade
- A large bowl
- A measuring jug
- A 2-2.4 liter (8-10 cup) shallow, ovenproof dish
- A baking sheet
- A foil
- An oven
Instructions to Make Mary Berry Dauphinoise Potatoes
Here are the instructions to make Mary Berry’s dauphinoise potatoes recipe:
Step 1: Preheat the oven and grease the dish
- Preheat the oven to 220°C (200°C fan, gas mark 7).
- Grease a 2-2.4 liter (8-10 cup) shallow, ovenproof dish with butter.
Step 2: Peel and slice the potatoes
- Peel the potatoes and rinse them under cold water.
- Dry them well with kitchen paper.
- Slice them very thinly by hand or with the food processor, about 2-3 mm (1/8 inch) thick.
Step 3: Mix the potatoes with the cream and stock
- Place the potato slices and the stock in a large bowl.
- Season with salt and pepper.
- Pour over the cream and mix well.
Step 4: Pour the potato mixture into the dish and sprinkle the cheese
- Pour the potato mixture into the prepared dish and press it down with the back of a spoon or your hands, so it forms a solid layer.
- The cream should come to just below the top layer of potato, top up with more cream if necessary.
- Sprinkle the cheese evenly over the top.
Step 5: Bake the potatoes for 30 minutes covered with foil
- Cover the dish with foil and bake for 30 minutes, or until soft around the edges but still firm in the middle.
Step 6: Bake the potatoes for another 25-30 minutes uncovered
- Remove the foil and bake for another 25-30 minutes or until golden and tender.
Step 7: Let the potatoes rest and serve
- Leave the potatoes to cool slightly before serving, or chill overnight and reheat the next day.
What Do I Serve With Mary Berry Dauphinoise Potatoes?
Pair Mary Berry’s Dauphinoise Potatoes with a variety of dishes to elevate any meal:
- Rich Meats: Complement the creaminess with roast duck in cherry sauce, lamb chops with mint sauce, Beef Wellington with a red wine reduction, or tender pork loin with apple cider glaze.
- Poultry: Pair with golden roasted chicken or turkey, especially good with a herby or citrusy marinade.
- Fish: Serve alongside a grilled salmon or baked cod, especially with a lemon butter or caper sauce.
- Vegetable Sides: Balance the richness with green beans and almonds, roasted carrots with honey and thyme, or a medley of roasted Mediterranean vegetables.
- Salad Options: Lighten the meal with a mixed leaf salad dressed in a simple vinaigrette, a classic Caesar salad, or a fresh beetroot and goat cheese salad.
- Bread Selection: Offer freshly baked garlic bread or crusty artisan rolls to soak up the creamy sauce.
Pro Tips to Make Perfect Mary Berry Dauphinoise Potatoes
Elevate your Dauphinoise Potatoes with these professional tips:
- Potato Choice: Opt for starchy potatoes like King Edward or Russet for a creamy, absorbent texture.
- Slicing Precision: Thin, even slices (about 2-3 mm) ensures even cooking and a creamy consistency.
- Prep and Season: Rinse and dry potatoes to remove excess starch; season well to infuse flavor throughout.
- Layering Technique: Press potatoes into the dish for even cooking; ensure cream reaches just below the top layer.
- Baking Strategy: Cover with foil initially, then uncover to achieve a golden, melted cheese top.
- Resting Time: Allow the dish to rest for 10 minutes before serving to thicken the sauce and set layers.
Variations of Mary Berry Dauphinoise Potatoes
How do I store Mary Berry Dauphinoise Potatoes Leftovers?
If you have any leftovers of Mary Berry Dauphinoise Potatoes, you can store them in the fridge or freezer, by following these steps:
- Let the potatoes cool completely, then cover the dish with foil or transfer the potatoes to an airtight container.
- Store in the fridge for up to 3 days.
- Reheat in the oven or microwave, until hot and bubbly.
- Let the potatoes cool completely, then cut into portions and wrap each portion with foil or plastic wrap.
- Place the wrapped portions in a freezer bag or container, and label with the date and name of the dish.
- Freeze for up to a month.
- Thaw overnight in the fridge, then reheat in the oven or microwave, until hot and bubbly.
How do I reheat Mary Berry Dauphinoise Potatoes Leftovers?
You can reheat Mary Berry Dauphinoise Potatoes leftovers in the oven or microwave, by following these steps:
- Preheat the oven to 180°C (160°C fan, gas mark 4) and grease a baking dish.
- Place the potatoes in the dish and sprinkle some extra cheese on top, if desired.
- Cover with foil and bake for 15-20 minutes or until hot and bubbly.
- Remove the foil and bake for another 5-10 minutes or until golden and crisp.
- Place the potatoes in a microwave-safe dish and sprinkle some extra cheese on top, if desired.
- Cover with a lid or a microwave-safe plastic wrap, and microwave for 5-10 minutes, or until hot and bubbly, stirring halfway through.
- Let the potatoes stand for 5 minutes before serving.
Nutrition value per serving (based on 10 servings):
- Calories: 330 kcal
- Fat: 18.4 g
- Saturated fat: 9.3 g
- Carbohydrates: 32.7 g
- Sugars: 3.3 g
- Protein: 10.4 g
- Salt: 0.8 g
- Calcium: 361 mg
- Iron: 1 mg
Can I prepare Mary Berry’s Dauphinoise Potatoes ahead of time?
Yes, you can assemble the dish up to a day in advance and refrigerate it covered. When ready to serve, bake it according to the recipe instructions, adding a few extra minutes to the baking time if it’s coming straight from the refrigerator. It’s a perfect make-ahead dish for easing kitchen stress during special occasions or busy days.
What’s the best type of potato to use for Dauphinoise Potatoes?
The best potatoes for Dauphinoise are starchy or floury varieties like King Edward, Russet, or Yukon Gold. These types absorb the creamy sauce well and become tender while maintaining their shape, providing the perfect texture for this dish. Avoid waxy potatoes, as they tend to hold their shape too firmly and don’t absorb the sauce as well.
What is the difference between dauphinoise potatoes and potato gratin?
The main difference between Dauphinoise Potatoes and Potato Gratin is in their preparation and ingredients. Dauphinoise Potatoes, a French dish also known as Gratin Dauphinois, typically involves layers of thinly sliced potatoes baked with cream, and sometimes cheese, infused with garlic. They usually do not include cheese within the layers but might have a cheese topping. Potato Gratin, or Gratin de Pommes de Terre, can be more varied and often includes cheese layered between the potatoes, along with cream or milk and sometimes breadcrumbs or eggs for a crustier top layer. Essentially, while both dishes involve layers of sliced potatoes baked until tender, Dauphinoise focuses on a creamy texture with subtle garlic flavor and Potato Gratin is more about the cheesy, crusty top.
How can I ensure the top of the Dauphinoise gets crispy and golden?
For that desirable crispy and golden top, first, ensure you’ve sprinkled an even layer of cheese over the potatoes. Bake uncovered in a preheated oven until the top is bubbling and golden brown. If it’s not as crispy as you’d like by the time the potatoes are tender, you can briefly place it under the broiler (grill) watching it closely to avoid burning.
Can I use a different type of cheese for this recipe?
Yes, you can use any type of cheese that melts well and has a strong flavor, such as Gruyere, Cheddar, or Emmental. You can also mix different types of cheese for more variety.
How can I prevent the potatoes from turning brown after slicing them?
You can rinse the potatoes under cold water and dry them well with kitchen paper, to remove the excess starch and prevent them from oxidizing. You can also keep them in a bowl of water with some lemon juice or vinegar until you are ready to use them.
What can I do if the potatoes are not cooked through after baking?
You can check the doneness of the potatoes by inserting a knife or a fork into the center of the dish. If they are still hard, you can cover the dish with foil and bake for another 10 to 15 minutes, or until tender.
How can I make this dish vegan or dairy-free?
You can substitute the cream, milk, and cheese with plant-based alternatives, such as coconut cream, almond milk, and vegan cheese. You can also use nutritional yeast instead of cheese, for a cheesy flavor and extra protein.
Why did the cream curdle in my dauphinoise potatoes?
The cream may curdle in Dauphinoise Potatoes for several reasons, often related to temperature or acidity. One common cause is high heat – baking the dish at too high a temperature or for too long can cause the proteins in the cream to coagulate and separate. Another reason might be the acidity of ingredients like cheese or garlic, which can sometimes react with the cream, especially if it’s not fully blended or if a particularly acidic variety is used. To prevent curdling, bake the dish low and slow, ensure the cream is well mixed and heated gently before adding, and use full-fat cream, as it’s less prone to curdling than low-fat alternatives.
Mary Berry’s dauphinoise potatoes recipe is a delicious and elegant side dish that is easy to make and perfect for any occasion.
It is rich, creamy, and indulgent, and pairs wonderfully with roasted meat. It is also a great make-ahead dish that you can reheat or freeze for later. I hope you enjoyed this article and learned how to make Mary Berry’s dauphinoise potatoes recipe, with a complete step-by-step guide. If you have any questions or comments, please feel free to leave them below. Thank you for reading and happy cooking!