Mary Berry has shared her 'easy' recipe for dauphinoise potatoes, a classic French dish that serves as a perfect accompaniment to any meal. The recipe, featured in her cookbook 'Mary Makes It Easy', uses just six simple ingredients and can be prepared in individual moulds for an elegant presentation.
To make the dish, start by peeling and slicing potatoes into very thin rounds, ideally using a mandolin slicer. Preheat the oven to 200°C (180°C fan/Gas 6). Grate cheddar cheese and grease eight metal dariole moulds with melted butter. Place a small square of baking paper at the bottom of each mould.
In a jug, combine double cream with crushed garlic and season generously with salt and pepper. Distribute half the grated cheese among the moulds, then layer potato slices and cream (without cheese), seasoning between layers, until all mixture is used.
Cover each mould tightly with kitchen foil and place on a baking tray, foil-side up. Bake for 30 minutes, then remove foil and sprinkle remaining cheese on top. Bake uncovered for a further 15-20 minutes until potatoes are tender and cheese is golden.
Allow the moulds to stand for a few minutes until bubbling stops, then run a palette knife around the edges and invert onto plates. Remove moulds and paper before serving hot.
