Mary Berry’s Parisienne Potatoes is made with potatoes, onion, double cream, and Gruyère cheese. This delicious Parisienne Potatoes recipe creates a hearty side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 1.5 kg (3 lb) potatoes, peeled
- 1 large onion, sliced into about 14 wedges
- 300 ml (½ pint) double cream (or 1 ¼ cups heavy cream)
- 75 g (3 oz) Gruyère cheese, grated (or ¾ cup grated Gruyère cheese)
How To Make Parisienne Potatoes
- Preheat the oven: Preheat the oven to 200°C/170°C Fan/400°F/Gas 6.
- Prepare the potatoes: Cut the potatoes into 2 cm (1 in) cubes or thick slices.
- Boil the vegetables: In a pan, cover the potatoes and onion with cold salted water and boil for about 10 minutes, or until the potatoes are just cooked.
- Drain and season: Drain the mixture and pour it into a shallow, buttered ovenproof dish. Season with salt and pepper, then pour over the cream.
- Add cheese and bake: Sprinkle with cheese and bake in the preheated oven for 15-20 minutes or until golden brown.
Recipe Tips
- Choose the right potatoes: Use a starchy potato, like Maris Piper or Russet, for a fluffy texture that absorbs the cream well.
- Don’t overboil the potatoes: Boil the potatoes just until they are slightly tender. This helps them hold their shape when baked.
- Season the layers: When pouring the cream over the potatoes, ensure to sprinkle some salt and pepper between the layers for better flavor throughout.
- Grate cheese finely: Grating the Gruyère cheese finely helps it melt evenly and creates a nice golden crust on top.
- Let it rest before serving: Allow the dish to rest for a few minutes after baking. This helps the layers settle and makes it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Parisienne Potatoes cool to room temperature. Then, transfer them to an airtight container and store them in the fridge. They will keep for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the Parisienne Potatoes in an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 323
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 288mg
- Potassium: 1216mg
- Total Carbohydrate: 48g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Chicken Noodle Soup
- Mary Berry Lemon Courgette Cake
- Mary Berry Biscuit Base Lemon Meringue Pie
- Mary Berry Rhubarb Sponge
Mary Berry Parisienne Potatoes
Description
Mary Berry’s Parisienne Potatoes is made with potatoes, onion, double cream, and Gruyère cheese. This delicious Parisienne Potatoes recipe creates a hearty side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/170°C Fan/400°F/Gas 6.
- Prepare the potatoes: Cut the potatoes into 2 cm (1 in) cubes or thick slices.
- Boil the vegetables: In a pan, cover the potatoes and onion with cold salted water and boil for about 10 minutes, or until the potatoes are just cooked.
- Drain and season: Drain the mixture and pour it into a shallow, buttered ovenproof dish. Season with salt and pepper, then pour over the cream.
- Add cheese and bake: Sprinkle with cheese and bake in the preheated oven for 15-20 minutes or until golden brown.
Notes
- Choose the right potatoes: Use a starchy potato, like Maris Piper or Russet, for a fluffy texture that absorbs the cream well.
- Don’t overboil the potatoes: Boil the potatoes just until they are slightly tender. This helps them hold their shape when baked.
- Season the layers: When pouring the cream over the potatoes, ensure to sprinkle some salt and pepper between the layers for better flavor throughout.
- Grate cheese finely: Grating the Gruyère cheese finely helps it melt evenly and creates a nice golden crust on top.
- Let it rest before serving: Allow the dish to rest for a few minutes after baking. This helps the layers settle and makes it easier to serve.
Mary Berry Parisienne Potatoes