Mary Berry Dauphinoise Potatoes

Mary Berry’s Dauphinoise Potatoes is a classic, indulgent dish that combines thinly sliced potatoes with rich cream, garlic, and a hint of nutmeg, slowly baked to perfection. This version of Dauphinoise Potatoes by Mary Berry retains the smooth, velvety texture that the dish is known for, while also being straightforward enough to prepare at home. Whether served alongside roasted meats or enjoyed as a standalone comfort food, this recipe is sure to impress with its rich flavors and elegant presentation.

Mary Berry Dauphinoise Potatoes

Mary Berry’s version of Dauphinoise Potatoes follows the traditional French technique of layering thinly sliced potatoes in a creamy garlic-infused sauce. What sets this version apart is its simplicity, focusing on high-quality ingredients to bring out the natural flavors of the potatoes. The dish is slow-baked until the cream thickens and the potatoes become tender, with a golden, slightly crispy top. It’s a timeless side dish, perfect for special occasions or a hearty Sunday roast.

Other Popular Recipes

• Jamie Oliver Dauphinoise Potatoes 15-Minute Meals
• Hairy Bikers Dauphinoise Potatoes
• Delia Smith Dauphinoise Potatoes

Why You Should Try This Recipe

• Rich and creamy: The perfect balance of cream and garlic makes this dish a luxurious treat.
• Simple ingredients: Use just a handful of pantry staples for a sophisticated result.
• Comfort food: This dish brings warmth and comfort, ideal for family dinners or special gatherings.
• Pairs with everything: Whether served with roast meats or on its own, it’s always a hit.
• Traditional French technique: Experience a classic French dish with Mary Berry’s trusted twist.

Ingredients Needed to Make Mary Berry Dauphinoise Potatoes

• Potatoes (1 kg, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold are ideal for their smooth texture.
• Double cream (300ml): The richness of the cream is key to the dish’s velvety texture.
• Milk (200ml): Lightens the cream, preventing the dish from being overly rich.
• Garlic cloves (2, minced): Infuses the cream with a deep, aromatic flavor.
• Butter (for greasing): Ensures the potatoes don’t stick and adds a golden finish.
• Nutmeg (a pinch, grated): Adds a subtle warmth to the creamy sauce.
• Salt and pepper (to taste): Essential for seasoning and bringing out the flavors.

Equipment

• Mandoline or sharp knife for slicing the potatoes evenly
• Ovenproof baking dish for layering the ingredients
• Small saucepan for heating the cream and milk
• Wooden spoon or spatula for mixing the cream mixture

Instructions to Make Mary Berry Dauphinoise Potatoes

Step 1: Preheat the oven

• Preheat your oven to 160°C (320°F).
• Grease an ovenproof baking dish with butter.

Step 2: Slice the potatoes

• Peel the potatoes and slice them thinly using a mandoline or a sharp knife.
• Aim for even slices around 3mm thick to ensure uniform cooking.

Step 3: Prepare the cream mixture

• In a small saucepan, gently heat the double cream, milk, and minced garlic over low heat.
• Add a pinch of grated nutmeg, salt, and pepper to taste. Stir the mixture gently, ensuring it does not boil.

Step 4: Layer the potatoes

• Arrange a layer of potato slices in the greased baking dish, slightly overlapping them.
• Pour some of the cream mixture over the top, spreading it evenly.
• Continue layering the potatoes and cream mixture until all the ingredients are used, finishing with a final layer of cream on top.

Step 5: Bake the potatoes

• Cover the baking dish with foil and place it in the preheated oven.
• Bake for 1 hour, then remove the foil and bake for an additional 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 6: Serve

• Let the dish rest for a few minutes before serving to allow the flavors to meld and the potatoes to set.
• Serve hot as a side to roast meats, fish, or a fresh salad.

What Goes Well With Mary Berry Dauphinoise Potatoes

• Roast beef: The richness of the potatoes pairs beautifully with juicy roast beef.
• Lamb: These creamy potatoes complement the bold flavors of roast lamb.
• Grilled chicken: A lighter option, grilled chicken works well with the luxurious creaminess of the dish.
• Baked fish: The creamy texture pairs nicely with the lightness of baked or grilled fish.
• Vegetarian mains: Serve alongside roasted vegetables or a hearty vegetarian dish for a balanced meal.
• Steamed greens: A fresh side of green beans, spinach, or broccoli adds a perfect contrast to the creamy potatoes.

Expert Tips for Making the Best Mary Berry Dauphinoise Potatoes

• Use waxy potatoes: They hold their shape better and provide a creamier texture compared to starchy potatoes.
• Slice evenly: Thin, even slices of potatoes ensure uniform cooking and better absorption of the cream.
• Infuse the cream: Heating the cream with garlic and nutmeg adds depth and richness to the dish.
• Slow cooking is key: Baking the dish at a low temperature allows the potatoes to soak up the flavors and ensures a tender result.
• Let it rest: Allow the dish to rest after baking for a few minutes before serving to improve texture and flavor.

Easy Variations of Mary Berry Dauphinoise Potatoes

• Cheesy twist: Add a layer of grated gruyère or cheddar between the potato layers for an extra indulgent version.
• Herb-infused: Add fresh thyme or rosemary to the cream mixture for a more aromatic dish.
• Lighter version: Replace half the cream with stock to lighten the dish while maintaining its richness.
• Add bacon: For a heartier dish, sprinkle cooked, crispy bacon bits between the layers.
• Vegan option: Substitute the cream with a plant-based milk alternative and use vegan butter to make the dish dairy-free.

Best Practices to Store Mary Berry Dauphinoise Potatoes

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the dish before baking. Assemble it in the dish, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
• Reheat once: Reheat in the oven to maintain the creaminess and prevent the potatoes from becoming soggy.

Best Practices to Reheat Mary Berry Dauphinoise Potatoes

• Oven method: Reheat the potatoes in the oven at 160°C (320°F) for 20-25 minutes until warmed through.
• Microwave method: While not ideal, you can reheat individual portions in the microwave, though the top may lose its crispiness.

How Can I Make Mary Berry Dauphinoise Potatoes Healthier?

• Reduce the cream: Use half cream and half milk, or replace some of the cream with chicken or vegetable stock.
• Skip the butter: Use a light oil spray to grease the dish instead of butter.
• Add vegetables: Layer in thinly sliced leeks, spinach, or zucchini for extra nutrients and flavor.
• Use low-fat milk: Replace double cream with low-fat milk or a plant-based milk alternative for a lighter option.

Nutrition Value (per serving):

• Calories: 310
• Fat: 20g
• Carbohydrates: 28g
• Protein: 5g

FAQs

Can I make Mary Berry Dauphinoise Potatoes ahead of time?

Yes, you can make Mary Berry Dauphinoise Potatoes ahead of time. Prepare the dish, but stop before baking. Cover it and refrigerate for up to 24 hours. When ready to serve, bake as instructed, adding an extra 10-15 minutes to the cooking time.

Can I freeze Dauphinoise Potatoes before cooking?

Yes, you can freeze Dauphinoise Potatoes before baking. Assemble the dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

What kind of potatoes should I use for Mary Berry Dauphinoise Potatoes?

Waxy potatoes like Maris Piper or Yukon Gold are the best for Dauphinoise Potatoes. They hold their shape well during baking, creating a creamy texture without falling apart.

Can I make Dauphinoise Potatoes without cream?

Yes, you can make a lighter version by replacing some or all of the cream with milk or vegetable stock. This will still give you a rich and flavorful dish while reducing the fat content.

Final Words

Mary Berry’s Dauphinoise Potatoes is the ultimate comfort food, with its creamy, garlicky layers of tender potatoes. Serve it as a side to roast meats or enjoy it on its own—it’s a dish that will impress with its rich flavors and simple elegance.

Try this recipe today and savor the indulgence of this classic potato dish!

More By British Baking Recipes

• Mary Berry Twice Cooked Roast Potatoes
• Jamie Oliver Greek Potatoes
• Mary Berry Boulangère Potatoes
• Delia Smith Boulangere Potatoes

Print