Mary Berry Dauphinoise Potatoes Recipe

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This Mary Berry Dauphinoise Potatoes recipe is a classic French-inspired side dish made the simple, comforting way Mary does best. Thinly sliced potatoes are baked slowly in cream and garlic until meltingly tender, with a lightly golden top and rich, silky texture. It is straightforward to prepare, perfect for confident beginners, and ideal for Sunday roasts or special dinners. From start to finish, it takes about 1 hour and 20 minutes.

Ingredients

For the potatoes

1 kg floury potatoes, such as Maris Piper or King Edward
1 garlic clove, halved
300 ml double cream
150 ml full-fat milk
30 g unsalted butter
Salt and freshly ground black pepper
Freshly grated nutmeg, optional

For the topping

50 g Gruyère cheese, finely grated

How to Make Mary Berry Dauphinoise Potatoes

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a shallow ovenproof dish and rub the inside with the cut garlic clove for a gentle flavour.
Slice the potatoes: Peel the potatoes and slice them thinly, about 3 mm thick. A mandoline makes this quicker and ensures even cooking.
Heat the cream: Pour the cream and milk into a saucepan, add the butter, and gently heat until just steaming. Season well with salt, pepper, and a pinch of nutmeg if using.
Assemble the dish: Arrange the potatoes in overlapping layers in the prepared dish. Pour over the warm cream mixture, pressing the potatoes down gently so they are mostly covered.
Add the topping: Sprinkle the grated Gruyère evenly over the top.
Bake: Cover loosely with foil and bake for 40 minutes. Remove the foil and return to the oven for a further 25 to 30 minutes until the potatoes are tender and the top is golden.
Rest and serve: Leave the dauphinoise to stand for 5 minutes before serving to allow it to set slightly.

Tips for Perfect Dauphinoise Potatoes

Why are my potatoes still firm?

The slices may be too thick or not fully covered by the cream. Slice thinly and press them gently into the liquid before baking.

Can I make this ahead of time?

Yes, bake until just tender, cool completely, then reheat covered in the oven at 180°C for about 25 minutes.

How do I stop the top browning too quickly?

If the cheese colours too fast, loosely cover with foil for the final part of baking.

Serving Suggestions

Roast chicken or roast beef
Grilled salmon or baked cod
Steamed green beans or buttered leeks

Storage

Room temperature

Do not leave dauphinoise potatoes at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freezing is not recommended as the cream can split and the texture will change.

Nutrition

Calories: 320 kcal
Carbohydrates: 28 g
Protein: 7 g
Fat: 20 g
Saturated fat: 12 g
Sodium: 220 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make dauphinoise potatoes without cheese?

Yes, traditional dauphinoise does not include cheese. Simply leave it out for a softer top.

What potatoes are best for dauphinoise?

Floury potatoes such as Maris Piper or King Edward give the creamiest result.

Can I use single cream instead of double cream?

Double cream gives the richest texture, but single cream can be used with slightly less luxurious results.

Why is my dauphinoise watery?

This usually happens if the dish is not baked long enough or the potatoes release excess moisture. Allow it to rest before serving.