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Mary Berry Dauphinoise Potatoes Recipe

Mary Berry Dauphinoise Potatoes Recipe

Mary Berry's dauphinoise potatoes are layers of wafer-thin potato baked in garlic cream until golden and tender.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.2 kg waxy potatoes Charlotte or Desiree, peeled and very thinly sliced
  • 2 garlic cloves crushed
  • 500 ml double cream
  • 200 ml whole milk
  • 1 bay leaf
  • ½ tsp freshly grated nutmeg
  • Salt and freshly ground white pepper
  • 25 g unsalted butter for greasing
  • 75 g Gruyère cheese grated (optional)

Method
 

  1. Preheat oven to 160°C / 140°C fan / Gas 3. Rub a deep 28x20cm dish generously with butter.
  2. Warm cream, milk, garlic, bay leaf, nutmeg, salt, and white pepper to just below simmering. Remove from heat. Infuse 10 minutes. Remove bay leaf.
  3. Slice potatoes 2–3mm thin. Do not rinse.
  4. Layer potato slices in the dish, seasoning lightly between each layer.
  5. Pour infused cream evenly over potato. Press top layer down gently. Scatter Gruyère on top if using.
  6. Cover tightly with foil. Bake 1 hour. Remove foil. Bake 25–30 minutes until deep golden and a skewer meets no resistance.
  7. Rest 10 minutes. Serve.

Notes

Use waxy potatoes — Charlotte or Desiree. Never floury Maris Piper.
Do not rinse sliced potatoes — the surface starch thickens the cream.
Season every layer of potato — do not rely on the cream alone.
Use white pepper for a pristine appearance.
Cover with foil for the first hour — remove for the final 25–30 minutes.
Rest 10 minutes before serving for the neatest result.
Can be assembled 24 hours ahead and refrigerated before baking.
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