Mary Berry Mini Dauphinoise Potatoes Recipe
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.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
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Waxy potatoes (Charlotte or Maris Peer) – 750 g, peeled
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Double cream – 300 ml
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Garlic – 2 cloves, finely crushed
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Unsalted butter – 25 g, for greasing
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Salt – to taste
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White pepper or black pepper – to taste
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Grated Gruyère or cheddar (optional) – 50 g
Instructions
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Prepare the potatoes – Slice the potatoes very thinly, about 2–3 mm thick, so they cook evenly.
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Heat the cream – Pour the cream into a saucepan, add the garlic, salt, and pepper, and warm gently without boiling.
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Grease the dishes – Butter the ramekins or muffin tin generously to prevent sticking.
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Layer the potatoes – Arrange potato slices neatly in the dishes, slightly overlapping.
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Add the cream – Pour the warm cream mixture over the potatoes, pressing lightly so the cream settles between layers.
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Optional cheese topping – Sprinkle a small amount of cheese on top if using.
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Bake gently – Place on a baking tray and bake at 170°C (150°C fan) for 45–55 minutes until the potatoes are tender.
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Rest briefly – Leave to stand for 5 minutes before serving so the layers set.