This creamy Dauphinoise Potatoes recipe by Mary Berry is an easy and delicious side dish perfect for any meal. It’s simple to make with common ingredients like sweet and King Edward potatoes. The golden, cheesy topping adds a delightful crunch, making it a perfect complement to roasted meats or a hearty salad.
Ingredients Needed
- 750g (1 lb 10 oz) sweet potatoes, peeled
- 750g (1 lb 10 oz) King Edward potatoes, peeled
- 300ml (½ pint) double cream (or heavy cream)
- 150ml (¼ pint) chicken or vegetable stock
- 50g (2 oz) Parmesan cheese, grated (about ½ cup)
How To Make Dauphinoise Potatoes
- Preheat the Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7 (425°F). You will need a 2-2.4 liter (3½ – 4 pint) shallow ovenproof dish, buttered.
- Slice the Potatoes: Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
- Layer the Potatoes: Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper, then drizzle over a little cream and stock.
- Repeat Layering: Continue layering the potatoes and adding cream and stock until all ingredients are used. Push the potatoes down into the liquid using your hands so they are all covered.
- Add Cheese: Sprinkle with the cheese and cover with foil.
- Bake: Bake in the preheated oven for about 40 minutes. Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
- Serve: Leave to stand for 5 minutes before serving.
Recipe Tips
- Slice Evenly: Use a mandoline slicer or a sharp knife to cut the potatoes evenly. This ensures they cook uniformly and become tender throughout.
- Soak in Water: To prevent the sweet potatoes from browning before cooking, soak them in cold water for a few minutes after slicing.
- Make Ahead: This dish can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven (220°C/Fan 200°C/Gas 7 / 425°F) without the foil for about 20-30 minutes, or until piping hot. It also freezes well when cooked.
- Let it Rest: After baking, let the dish sit for 5 minutes before serving. This allows the flavors to settle and makes it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Dauphinoise Potatoes cool until they reach room temperature. Then, transfer them to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Allow the dish to cool completely, then cover it tightly with foil or plastic wrap before placing it in the freezer. It can be frozen for up to 3 months. To serve, thaw in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the Dauphinoise Potatoes in an ovenproof dish, cover with foil to prevent burning, and heat for about 20-25 minutes or until hot throughout.
Nutrition Facts
Serving Size: 1 of 6-8 Servings
- Calories: 479
- Total Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 78mg
- Sodium: 594mg
- Potassium: 877mg
- Total Carbohydrate: 43g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 9g
Try More Mary Berry Recipes:
- Mary Berry Venison Casserole
- Mary Berry Chicken With Lemon
- Mary Berry Chocolate And Hazelnut Cake
- Mary Berry Millionaire Shortbread Recipe
Mary Berry Dauphinoise Potatoes
Description
This creamy Dauphinoise Potatoes recipe by Mary Berry is an easy and delicious side dish perfect for any meal. It’s simple to make with common ingredients like sweet and King Edward potatoes. The golden, cheesy topping adds a delightful crunch, making it a perfect complement to roasted meats or a hearty salad.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7 (425°F). You will need a 2-2.4 liter (3½ – 4 pint) shallow ovenproof dish, buttered.
- Slice the Potatoes: Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
- Layer the Potatoes: Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper, then drizzle over a little cream and stock.
- Repeat Layering: Continue layering the potatoes and adding cream and stock until all ingredients are used. Push the potatoes down into the liquid using your hands so they are all covered.
- Add Cheese: Sprinkle with the cheese and cover with foil.
- Bake: Bake in the preheated oven for about 40 minutes. Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
- Serve: Leave to stand for 5 minutes before serving.
Notes
- Slice Evenly: Use a mandoline slicer or a sharp knife to cut the potatoes evenly. This ensures they cook uniformly and become tender throughout.
- Soak in Water: To prevent the sweet potatoes from browning before cooking, soak them in cold water for a few minutes after slicing.
- Make Ahead: This dish can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven (220°C/Fan 200°C/Gas 7 / 425°F) without the foil for about 20-30 minutes, or until piping hot. It also freezes well when cooked.
- Let it Rest: After baking, let the dish sit for 5 minutes before serving. This allows the flavors to settle and makes it easier to serve.
Mary Berry Dauphinoise Potatoes