Mary Berry Dauphinoise Potatoes are a simple dish with a rich taste that you will love. This recipe calls for 45 minutes to produce a perfectly golden-brown meal with Yukon Gold potatoes, Gruyère cheese, and a tasty spice blend.
More Mary Berry Recipe:
- Mary Berry Smoked Haddock And Spinach
- Mary Berry Normandy Chicken
- Mary Berry Celeriac And Potato Mash
💛 Why You’ll Love This Dauphinoise Potatoes Recipe:
- Creamy Bliss: Velvety texture with a blend of milk and cream.
- Gruyère Elegance: Sophisticated touch from melted Gruyère cheese.
- Aromatic Delight: Elevate fragrance with garlic, nutmeg, and thyme creatively.
❓ What Is Mary Berry Dauphinoise Potatoes Recipe?
Mary Berry Dauphinoise Potatoes is a gratifying dish made with thinly sliced Yukon Gold potatoes, layered with Gruyère cheese, and bathed in a luxurious blend of milk and cream. It achieves perfection with a golden-brown crust and aromatic thyme garnish.
🥔 Mary Berry Dauphinoise Potatoes Ingredients
- 1 tablespoon unsalted butter
- 8 ounces Gruyère cheese
- 2 1/2 pounds Yukon Gold potatoes
- 3 cloves garlic
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 dried bay leaves
- 1 teaspoon fresh thyme leaves
🥘 How To Make Mary Berry Dauphinoise Potatoes?
- Set your oven to 350°F and place the rack in the middle. Prep a 9×13-inch or a similar 4-quart baking dish by coating it with unsalted butter.
- Grate Gruyère cheese, using a box grater’s larger holes.
- Peel and slice Yukon Gold potatoes (1/4-inch thick rounds).
- In a pot, mix them with minced garlic cloves, heavy cream and whole milk, kosher salt, black pepper, nutmeg, and dried bay leaves. Simmer until the potatoes are fork-tender (5-7 minutes). Discard the bay leaves.
- Using a slotted spoon, transfer half of the potatoes to the buttered dish. Top with half of the cheese, then layer the remaining potatoes. Pour about cream mix over, saving some for later. Crown it with the rest of the cheese.
- Slide it into the preheated oven for 40-45 minutes until golden brown and easily pierced.
- Sprinkle fresh thyme leaves for a final touch. Cool on a wire rack for 15 minutes before savoring your creamy masterpiece.
💭 Recipe Tips:
- Potato Precision: Achieve consistent texture by uniformly slicing potatoes.
- Creamy Balance: Create a decadent result with an even distribution of the cream mixture.
- Thyme Timing: Preserve aromatic essence by adding fresh thyme creatively after cooling.
🥗 What To Serve With Dauphinoise Potatoes?
Pair Dauphinoise Potatoes with roasted chicken, grilled steak, or veggies add lamb chops or a quinoa salad for variety and enjoy with crisp buttered asparagus on the side.
🎚 How To Store Leftovers Dauphinoise Potatoes?
- In the fridge: Store Leftovers Dauphinoise Potatoes in an airtight container for up to 3 days.
- In the freezer: Store Leftovers Dauphinoise Potatoes in airtight bags for up to 2 months.
🥵 How To Reheat Leftovers Dauphinoise Potatoes?
- In the oven: Reheat leftover dauphinoise Potatoes for 20 minutes at 350°F.
- In the microwave: Heat leftover dauphinoise Potatoes in a covred dish for 1 minute.
- In the air-fryer: Reheat leftover dauphinoise Potatoes for 10 minutes at 375°F.
FAQ’S
How Can I Make Dauphinoise Potatoes Spicy?
To make Dauphinoise Potatoes spicy, you can add a pinch of cayenne pepper or red pepper flakes to the cream mixture before pouring it over the potatoes.
How Do I Prevent The Potatoes From Becoming Mushy?
To prevent the potatoes from becoming mushy, make sure not to overcook them in the cream mixture. Keep an eye on the potatoes while simmering and remove them from the heat as soon as they are fork-tender.
What Can I Do If The Top Of The Potatoes Isn’t Getting Golden Brown?
If the top of the potatoes isn’t getting golden brown, you can place the dish under the broiler for a few minutes at the end of the cooking time.
What Type Of Potatoes Is Best To Use For Dauphinoise Potatoes?
The best type of potatoes to use for Dauphinoise Potatoes is waxy potatoes such as Yukon Gold or Russet potatoes.
More Mary Berry Recipe:
Mary Berry Dauphinoise Potatoes Nutrition Fact
- Calories:294
- Fat:20.5g
- Saturated:12.7g
- Carbs:24.1g
- Fiber:2.6g
- Sugars:4.7g
- Protein:4.9g
- Sodium:234.4mg
Mary Berry Dauphinoise Potatoes
Description
Mary Berry Dauphinoise Potatoes are a simple dish with a rich taste that you will love. This recipe calls for 45 minutes to produce a perfectly golden-brown meal with Yukon Gold potatoes, Gruyère cheese, and a tasty spice blend.
Ingredients
Instructions
- Set your oven to 350°F and place the rack in the middle. Prep a 9×13-inch or a similar 4-quart baking dish by coating it with unsalted butter.
- Grate Gruyère cheese, using a box grater’s larger holes.
- Peel and slice Yukon Gold potatoes (1/4-inch thick rounds).
- In a pot, mix them with minced garlic cloves, heavy cream and whole milk, kosher salt, black pepper, nutmeg, and dried bay leaves. Simmer until the potatoes are fork-tender (5-7 minutes). Discard the bay leaves.
- Using a slotted spoon, transfer half of the potatoes to the buttered dish. Top with half of the cheese, then layer the remaining potatoes. Pour about cream mix over, saving some for later. Crown it with the rest of the cheese.
- Slide it into the preheated oven for 40-45 minutes until golden brown and easily pierced.
- Sprinkle fresh thyme leaves for a final touch. Cool on a wire rack for 15 minutes before savoring your creamy masterpiece.
Notes
- Potato Precision: Achieve consistent texture by uniformly slicing potatoes.
Creamy Balance: Create a decadent result with an even distribution of the cream mixture.
Thyme Timing: Preserve aromatic essence by adding fresh thyme creatively after cooling.