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Mary Berry Dauphinoise Potatoes

Mary Berry Dauphinoise Potatoes
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Print Recipe

Mary Berry Dauphinoise Potatoes is a French-inspired potato gratin made by layering finely sliced potatoes and baking them in cream infused with garlic and seasoning. Unlike gratin-style dishes that use cheese, traditional dauphinoise relies on cream and starch from the potatoes to create a naturally thick, silky sauce. Mary Berry’s version keeps the method simple but ensures perfect texture by partially cooking the potatoes before baking, allowing the dish to cook evenly and develop its signature richness.

Ingredients

  • 1kg potatoes, peeled and thinly sliced

  • 300ml double cream

  • 200ml milk

  • 2 garlic cloves, crushed

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • A pinch of nutmeg (optional but recommended)

  • Butter, for greasing the dish

  • Optional: Grated cheese for topping if you prefer a gratin-style finish

Instructions

  • Prepare the potatoes – Peel and slice 1kg potatoes into thin, even slices to ensure uniform cooking.

  • Simmer in cream mixture – In a saucepan, heat 300ml cream, 200ml milk, 2 crushed garlic cloves, salt, pepper, and nutmeg. Add the sliced potatoes and simmer for 5–7 minutes until just starting to soften.

  • Grease the baking dish – Coat the dish with butter to prevent sticking and enhance flavour.

  • Transfer potatoes – Spoon the potatoes into the baking dish, spreading them evenly while ensuring layers remain slightly overlapping.

  • Pour over remaining liquid – Add any leftover cream mixture from the pan to keep the dish moist and balanced.

  • Bake to perfection – Cook at 160°C (320°F) for 45–55 minutes until the top is lightly golden and the potatoes feel tender when pierced.

  • Rest before serving – Allow the dish to sit for 5 minutes to let the creamy sauce thicken naturally.

Find it online: https://maryberrycooks.co.uk/mary-berry-dauphinoise-potatoes/