Looking for a show-stopping side dish that’s both luxurious and simple to make? Mary Berry’s easy Dauphinoise potatoes are the answer. This classic French dish, given a British twist by the beloved cook, is a crowd-pleaser that pairs perfectly with roast dinners, festive feasts, or even a cosy weekend meal.
Why You’ll Love This Recipe
Mary Berry’s version of Dauphinoise potatoes is delightfully creamy, rich, and packed with flavour. The best part? It’s surprisingly straightforward to prepare, making it ideal for both weeknight dinners and special occasions.
Ingredients You’ll Need
- 1kg waxy potatoes (such as Maris Piper or Desiree)
- 300ml double cream
- 300ml whole milk
- 2 garlic cloves, crushed
- 50g butter, plus extra for greasing
- Salt and freshly ground black pepper
- A pinch of freshly grated nutmeg
Step-by-Step Instructions
- Preheat your oven to 160°C (140°C fan)/Gas Mark 3 and lightly grease a baking dish with butter.
- Peel and thinly slice the potatoes (about 3mm thick) – a mandoline works best for even slices.
- Layer the potatoes in the dish, seasoning each layer with salt, pepper, and a little nutmeg.
- Heat the cream, milk, and garlic in a saucepan until just simmering, then pour over the potatoes.
- Dot with butter, cover with foil, and bake for 1 hour 15 minutes.
- Remove the foil and bake for another 30-45 minutes until golden and bubbling.
Serving Suggestions
This indulgent dish pairs beautifully with roasted meats, grilled fish, or even a crisp green salad for a lighter option. For an extra touch, sprinkle with grated Gruyère cheese before the final bake.
Mary Berry’s Dauphinoise potatoes are sure to become a firm favourite in your recipe collection – creamy, comforting, and utterly delicious.
