Mary Berry Individual Dauphinoise Potatoes Recipe

Name: Mary Berry Individual Dauphinoise Potatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 600g floury potatoes; 1 garlic clove; 300ml double cream; 150ml whole milk; 40g Gruyère cheese; 20g Parmesan cheese; Salt; Black pepper; Butter for greasing

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These individual dauphinoise potatoes are creamy, comforting, and beautifully elegant, perfect for a dinner party or a special Sunday lunch. Thinly sliced potatoes are layered with garlic-infused cream and baked until meltingly tender with a golden top. This is a simple but impressive dish that feels luxurious without being difficult. Allow around 15 minutes of preparation and just under an hour in the oven.

Ingredients

For the Dauphinoise Potatoes

600g floury potatoes, such as Maris Piper or King Edward
1 garlic clove, halved
300ml double cream
150ml whole milk
40g Gruyère cheese, finely grated
20g Parmesan cheese, finely grated
Salt and freshly ground black pepper
A little butter, for greasing

Mary Berry Individual Dauphinoise Potatoes Recipe

How to Make Mary Berry Individual Dauphinoise Potatoes

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter four individual ovenproof dishes or ramekins and arrange them on a baking tray.
Prepare the potatoes: Peel the potatoes and slice them very thinly, about the thickness of a £1 coin. A mandoline makes this easier, but a sharp knife works well.
Infuse the cream: Rub the cut sides of the garlic around the inside of each dish, then discard. Place the cream and milk in a saucepan, season well, and gently heat until just steaming.
Layer the potatoes: Arrange a layer of potatoes in each dish, overlapping slightly. Spoon over a little warm cream mixture and sprinkle with a small amount of Gruyère. Repeat until the dishes are full.
Finish the topping: Pour the remaining cream over the potatoes, making sure they are just covered. Sprinkle the Parmesan evenly over the top.
Bake: Cover loosely with foil and bake for 35 minutes. Remove the foil and return to the oven for a further 15–20 minutes until golden and tender.
Rest before serving: Leave the dauphinoise to stand for 5 minutes before serving so the layers settle and the texture becomes perfectly creamy.

Tips for Perfect Individual Dauphinoise Potatoes

Why are my potatoes not soft enough?

The slices may be too thick. Ensure the potatoes are very thin and evenly cut so they cook through properly.

Can I prepare these in advance?

Yes, assemble the dishes earlier in the day, cover, and refrigerate. Bake just before serving for the best texture.

How do I stop the top from browning too quickly?

If the cheese colours too fast, loosely cover the dishes with foil for the remainder of the baking time.

Serving Suggestions

Serve alongside roast chicken or beef
Perfect with grilled lamb chops
Ideal as a vegetarian main with a green salad

Storage

Room Temperature

These should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 2 days. Reheat gently in the oven until hot throughout.

Freezing

Freezing is not recommended, as the cream sauce may split on defrosting.

Nutrition

Calories: 380 kcal
Carbohydrates: 28g
Protein: 9g
Fat: 27g
Saturated Fat: 17g
Sodium: 420mg

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

FAQs

Can I make this recipe without cheese?

Yes, you can omit the cheese for a more traditional dauphinoise, though the topping will be less golden.

What potatoes work best?

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

Can I use single cream instead of double cream?

You can, but the result will be less rich and slightly thinner.

How many can this recipe serve?

This recipe makes four generous individual portions.