Description

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.

Ingredients

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.

Instructions

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.