Mary Berry Dauphinoise Potatoes​ Recipe

This creamy Mary Berry Dauphinoise Potatoes recipe is made with thinly sliced potatoes, double cream, fresh garlic, and a generous topping of Gruyère cheese. This recipe creates an incredibly rich, indulgent, and savoury side dish with tender potatoes in a luxurious, silky sauce. Perfect for a special Sunday roast or a festive dinner, this classic dish is a cozy winter warmer that serves 6-8 people.

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Mary Berry Dauphinoise Potatoes Ingredients

• 1kg (2¼ lb) King Edward or Maris Piper potatoes
• 2 garlic cloves, peeled and halved
• 50g (2oz) butter, plus extra for greasing
• 300ml (½ pint) double cream
• 300ml (½ pint) full-fat milk
• 1 tsp salt
• Freshly ground black pepper
• 100g (4oz) Gruyère cheese, grated

How To Make Mary Berry Dauphinoise Potatoes

1. Preheat the oven and prepare the dish. Preheat your oven to 160°C (140°C Fan, Gas Mark 3). Generously butter a shallow 1.5-litre (2½ pint) ovenproof dish, then rub the cut side of the garlic cloves all over the inside of the dish.
2. Prepare the potatoes. Peel the potatoes and slice them as thinly and evenly as possible. A mandoline is ideal for this, but a sharp knife will also work. Do not rinse the potato slices, as the starch is needed to thicken the sauce.
3. Heat the cream mixture. In a medium saucepan, gently heat the double cream, milk, butter, salt, and plenty of freshly ground black pepper. Add the remaining garlic clove to the pan for extra flavour. Heat until the butter has melted and the mixture is just about to simmer, then remove from the heat.
4. Layer the potatoes. Arrange the potato slices in the prepared dish, overlapping them in neat layers.
5. Add the cream and cheese. Pour the hot cream and milk mixture evenly over the potato slices, ensuring they are all submerged. Remove the garlic clove. Sprinkle the grated Gruyère cheese evenly over the top.
6. Bake until tender and golden. Bake for 1–1¼ hours, or until the potatoes are completely tender when pierced with a knife and the top is golden-brown and bubbling.
7. Rest before serving. Allow the dauphinoise to stand for 10-15 minutes before serving. This allows the sauce to settle and thicken, making it easier to serve.

Recipe Tips

• Do Not Rinse the Potatoes: The starch on the surface of the sliced potatoes is essential for helping to thicken the creamy sauce. Rinsing them will result in a much thinner, runnier dish.
• Slice Potatoes Thinly and Evenly: For the potatoes to cook through properly and have a meltingly tender texture, they must be sliced very thinly. A mandoline is the best tool for achieving uniform slices.
• Use the Right Potato: A floury potato like a King Edward or Maris Piper is recommended for this recipe. They break down slightly during cooking, which helps to create a thick, velvety sauce.
• Heat the Cream Gently: When warming the cream and milk, do so over a low heat and remove it just before it boils. Boiling it can cause the cream to split or curdle during the long baking time.

What To Serve Dauphinoise Potatoes

These rich and creamy potatoes are the perfect luxurious side dish for roasted or grilled meats. They pair beautifully with a classic roast beef, leg of lamb, or a festive turkey. They are also excellent alongside a simple pan-fried steak, pork chops, or gammon. A crisp, green salad with a sharp vinaigrette is a great accompaniment to cut through the richness.

How To Store Dauphinoise Potatoes Leftovers

• Refrigerate: Once completely cool, cover the dish with foil or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3 days. The dish will become firmer as it cools.
• Reheat: To reheat, place the dish in an oven preheated to 180°C (160°C Fan) for about 20-25 minutes, or until hot and bubbling. You can add a splash of milk or cream if it looks a little dry.

Mary Berry Dauphinoise Potatoes Nutrition Facts

Serving size: 1/8th of the dish

• Calories: 385 kcal
• Total Fat: 29g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 9g

Frequently Asked Questions

• Can I make this dish ahead of time? Yes, this is a great make-ahead dish. You can assemble it completely and keep it covered in the fridge for up to a day before baking. Alternatively, you can bake it fully, let it cool, and then reheat it before serving.
• Do I have to use Gruyère cheese? Gruyère adds a wonderful nutty and savoury flavour, but you can leave it out for a more traditional Gratin Dauphinois. You could also substitute it with another good melting cheese like mature cheddar or Parmesan.
• My potatoes are still hard after baking. What went wrong? This is usually because the potato slices were too thick or the oven temperature was too high, causing the top to brown before the potatoes inside were fully cooked. Ensure your slices are very thin and stick to the recommended cooking time and temperature.
• Can I use a lighter cream or just milk? For the richest flavour and creamiest texture, double (heavy) cream is essential. Using single cream or only milk will result in a much thinner sauce that is more likely to split or curdle during baking.

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• Mary Berry​ Apple Crumble Muffins Recipe
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