Mary Berry Individual Dauphinoise Potatoes​ Recipe

This elegant Mary Berry Individual Dauphinoise Potatoes recipe is made with thinly sliced potatoes, rich double cream, garlic, and a crust of Gruyère cheese. This recipe creates a perfectly portioned, rich, and creamy side dish, where each person gets their own stack of tender potatoes in a savoury garlic sauce with a golden, cheesy top. Perfect for dinner parties or a sophisticated Sunday lunch where presentation matters, this recipe makes 6 individual portions.

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Mary Berry Individual Dauphinoise Potatoes Ingredients

• 750g (1lb 10oz) King Edward or Maris Piper potatoes
• 2 garlic cloves, peeled, one left whole and one crushed
• 40g (1½oz) butter, plus extra for greasing
• 200ml (7fl oz) double cream
• 200ml (7fl oz) full-fat milk
• ¾ tsp salt
• Freshly ground black pepper
• 75g (3oz) Gruyère cheese, grated

How To Make Mary Berry Individual Dauphinoise Potatoes

1. Preheat the oven and prepare the dishes. Preheat your oven to 160°C (140°C Fan, Gas Mark 3). Generously butter six individual ramekins or a deep 6-hole muffin tin. Rub the inside of each dish with the whole garlic clove.
2. Prepare the potatoes. Peel the potatoes and, using a mandoline or sharp knife, slice them into very thin rounds (about the thickness of a pound coin). Do not rinse the slices.
3. Heat the cream mixture. In a medium saucepan, gently heat the double cream, milk, butter, crushed garlic, salt, and a good grinding of black pepper. Bring the mixture slowly to a simmer, then remove from the heat.
4. Coat the potatoes. Add the sliced potatoes to the pan of hot cream. Stir very gently with a spatula to ensure every slice of potato is coated in the creamy mixture.
5. Assemble the individual stacks. Carefully stack the cream-coated potato slices neatly into the prepared ramekins or muffin tin compartments.
6. Add the remaining cream and cheese. Pour any remaining cream mixture from the saucepan evenly over the potato stacks. Sprinkle the grated Gruyère cheese over the top of each one.
7. Bake until golden and tender. Place the ramekins on a baking tray to catch any spills. Bake for 45–55 minutes, or until the potatoes are completely tender when pierced with a knife and the tops are golden-brown and bubbling.
8. Rest before serving. Allow the individual dauphinoise to stand for 5-10 minutes before serving. This allows them to set and makes them easier to handle.

Recipe Tips

• Slice the Potatoes Very Thinly: For individual portions that cook evenly and have a melting texture, it is essential to slice the potatoes as thinly and uniformly as possible. A mandoline is the best tool for this job.
• Toss Potatoes in the Cream: Coating the potato slices in the hot cream mixture before stacking them ensures that every layer is seasoned and has enough liquid to cook perfectly.
• Don’t Overfill Your Dishes: Fill your ramekins or muffin tin compartments to just below the rim. The cream will bubble up during baking, and overfilling can cause it to spill over into your oven.
• Use a Muffin Tin for Easy Stacks: A deep muffin tin is an excellent alternative to ramekins and helps to create perfectly uniform, compact potato stacks that look very professional when served.

What To Serve Individual Dauphinoise Potatoes

These elegant, individually portioned potatoes are perfect for a plated dinner. They are a classic pairing for roast leg of lamb, a beef fillet, or a simple pan-fried steak. They also work beautifully with roast chicken, pork loin, or duck breast. Serve with a side of steamed green beans or a crisp salad to balance the richness.

How To Store Individual Dauphinoise Potatoes Leftovers

• Refrigerate: Once completely cool, cover the individual dishes with cling film or transfer the potato stacks to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: To reheat, place the potato stacks on a baking tray and warm in an oven preheated to 180°C (160°C Fan) for about 15-20 minutes, or until hot and sizzling.

Mary Berry Individual Dauphinoise Potatoes Nutrition Facts

Serving size: 1 individual portion

• Calories: 395 kcal
• Total Fat: 30g
• Saturated Fat: 19g
• Cholesterol: 100mg
• Sodium: 480mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

Frequently Asked Questions

• Can I assemble these ahead of time? Yes, this is a great make-ahead recipe. You can assemble the potato stacks in their dishes, cover them with cling film, and keep them in the fridge for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
• What can I use if I don’t have ramekins? A standard deep muffin tin is the perfect substitute for ramekins. Make sure to grease it very well to prevent the potatoes from sticking.
• How do I get the potato stacks out of a muffin tin? Let them cool for about 10 minutes to firm up. Then, carefully run a small palette knife or a regular knife around the edge of each stack to loosen it before gently lifting it out with a small spoon or offset spatula.
• My potatoes didn’t cook through completely. What went wrong? This is usually because the potato slices were too thick. For these smaller, compact stacks, the slices must be very thin to allow the heat and cream to penetrate and cook every layer properly.

Try More Recipes:

• Mary Berry Dauphinoise Potatoes​ Recipe
• Mary Berry​ Apple Crumble Muffins Recipe
• Mary Berry​ Apple And Strawberry Crumble Recipe