Mary Berry Mini Dauphinoise Potatoes Recipe

Mary Berry’s mini dauphinoise potatoes are rich, creamy, and perfectly portioned individual bakes that feel elegant without being complicated. Thinly sliced potatoes are gently cooked in cream and garlic, then baked until soft inside with a lightly golden top. These mini versions are ideal for dinner parties, festive meals, or when you want a classic French-style side dish with neat presentation. The cooking method is oven-baking, with simple preparation and dependable results.

What Are Mary Berry Mini Dauphinoise Potatoes?

Mini dauphinoise potatoes are individual portions of the classic French gratin-style dish. Potatoes are layered with cream and garlic, then baked slowly so they absorb flavour and turn meltingly tender. Mary Berry’s approach keeps the seasoning balanced and the texture smooth, avoiding overly thick or greasy results.

Other Popular Mary Berry Recipes

• Mary Berry Toad in the Hole
• Mary Berry Apple Crumble Cake
• Mary Berry Apple Crumble with Oats

Why This Recipe Is Worth Trying

• Individual portions – Looks elegant on the plate
• Creamy texture – Soft layers that melt in the mouth
• Simple ingredients – No complicated additions
• Make-ahead friendly – Perfect for entertaining
• Pairs easily – Works with meat, fish, or vegetarian mains

Essential Ingredients to Make Mary Berry Mini Dauphinoise Potatoes

• Waxy potatoes (Charlotte or Maris Peer) – 750 g, peeled
• Double cream – 300 ml
• Garlic – 2 cloves, finely crushed
• Unsalted butter – 25 g, for greasing
• Salt – to taste
• White pepper or black pepper – to taste
• Grated Gruyère or cheddar (optional) – 50 g

Handy Kitchen Tools for Best Results

• Sharp knife or mandoline slicer
• Small saucepan
• Individual ramekins or a muffin tin
• Baking tray
• Measuring jug

Step-by-Step Guide to Making Mary Berry Mini Dauphinoise Potatoes

• Prepare the potatoes – Slice the potatoes very thinly, about 2–3 mm thick, so they cook evenly.
• Heat the cream – Pour the cream into a saucepan, add the garlic, salt, and pepper, and warm gently without boiling.
• Grease the dishes – Butter the ramekins or muffin tin generously to prevent sticking.
• Layer the potatoes – Arrange potato slices neatly in the dishes, slightly overlapping.
• Add the cream – Pour the warm cream mixture over the potatoes, pressing lightly so the cream settles between layers.
• Optional cheese topping – Sprinkle a small amount of cheese on top if using.
• Bake gently – Place on a baking tray and bake at 170°C (150°C fan) for 45–55 minutes until the potatoes are tender.
• Rest briefly – Leave to stand for 5 minutes before serving so the layers set.

What I Got Wrong (And How I Fixed It)

• Potatoes too firm – Slices were too thick; cutting thinner solved it.
• Curdled cream – Boiling the cream caused this; gentle heating fixed it.
• Dry top – Not enough cream; adding a little extra helped.
• Uneven cooking – Pressing the layers lightly improved results.

Healthier Version of Mary Berry Mini Dauphinoise Potatoes

• Half cream, half milk – Lightens the dish
• Skip the cheese – Reduces fat
• Smaller portions – Keeps richness balanced
• Extra garlic and pepper – Adds flavour without calories

Ingredient Substitutions for Mary Berry Mini Dauphinoise Potatoes

• Double cream – Single cream or crème fraîche
• Garlic – Garlic-infused oil
• Waxy potatoes – Yukon Gold
• Butter – Olive oil for greasing

Pairing Ideas: What to Serve With Mary Berry Mini Dauphinoise Potatoes

• Roast chicken or turkey – Classic pairing
• Slow-cooked beef or lamb – Complements rich meats
• Grilled salmon – Balances the creaminess
• Steamed greens – Adds freshness
• Vegetarian mains – Nut roast or mushroom dishes

Expert Tips to Make Perfect Mary Berry Mini Dauphinoise Potatoes

• Slice evenly – Ensures tender layers
• Warm the cream – Helps it absorb better
• Do not boil – Prevents splitting
• Press gently – Removes air gaps
• Bake slowly – Keeps texture smooth
• Rest before serving – Helps portions hold shape

Creative Ways to Customize Mary Berry Mini Dauphinoise Potatoes

• Herb infusion – Add thyme or bay to the cream
• Cheese blend – Mix Gruyère with Parmesan
• Mustard kick – Stir a little Dijon into the cream
• Truffle touch – A few drops of truffle oil before serving

Storing Mary Berry Mini Dauphinoise Potatoes the Right Way

• Refrigerate leftovers – Store covered for up to 2 days
• Cool fully before storing – Prevents condensation
• Keep portions intact – Easier to reheat
• Avoid freezing – Texture can suffer

How to Reheat Mary Berry Mini Dauphinoise Potatoes (If Needed)

Reheat covered in a low oven until warmed through. Avoid microwaving for long periods, as it can cause uneven heating.

Nutritional Breakdown (Per Serving)

• Calories: ~260 kcal
• Carbohydrates: ~22 g
• Fats: ~18 g
• Protein: ~4 g
• Sugar: ~2 g

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FAQs

Why are my mini dauphinoise potatoes still firm in the middle?

This usually happens if the potato slices are too thick. Slice the potatoes very thinly so they cook evenly and soften fully during baking.

Should I parboil potatoes before making mini dauphinoise?

Parboiling is not necessary if the slices are thin. The potatoes cook gently in the cream and milk mixture, which softens them while adding flavour.

How do I stop dauphinoise potatoes from curdling?

Use gentle heat and avoid boiling the cream mixture. Baking at a moderate temperature and using full-fat cream helps keep the sauce smooth.

Can mini dauphinoise potatoes be made ahead of time?

Yes, they can be assembled a few hours in advance and kept covered in the fridge. Bake just before serving for the best texture and creamy finish.

Wrapping It Up

Mary Berry’s mini dauphinoise potatoes are a refined yet comforting side dish that works beautifully for both everyday meals and special occasions. Creamy, neatly portioned, and easy to prepare ahead, they bring a touch of elegance to any plate without unnecessary fuss.