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Mary Berry Individual Dauphinoise Potatoes

Mary Berry Individual Dauphinoise Potatoes

Mary Berry's individual dauphinoise potatoes are creamy, golden, and perfectly portioned — the most impressive potato side dish for a dinner party.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 Individual Portions
Course: Side Dish
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Individual Dauphinoise:
  • 900 g waxy potatoes Charlotte or Désirée, very thinly sliced — 2–3mm
  • 2 garlic cloves crushed to a paste
  • 400 ml double cream
  • 200 ml whole milk
  • 1 tsp fresh thyme leaves
  • ½ tsp freshly grated nutmeg
  • Salt and white pepper
  • 75 g Gruyère or mature Cheddar finely grated
  • Unsalted butter for greasing — generous

Method
 

  1. Preheat oven to 160°C / 140°C fan / Gas 3. Grease a 12-hole deep muffin tin very generously with butter — every surface. Place a small parchment circle in each base.
  2. Combine cream, milk, garlic paste, thyme, nutmeg, salt, and white pepper in a saucepan. Bring to a gentle simmer. Season assertively — taste before adding potatoes.
  3. Add sliced potatoes — stir gently to coat each slice. Cook 5 minutes over low heat until potatoes just begin to soften and cream thickens slightly.
  4. Layer cream-coated potato slices into each muffin hole — building compactly. Scatter Gruyère between layers every 2–3 layers. Press firmly with back of spoon after each addition. Spoon a little remaining cream over each top. Scatter Gruyère on every top.
  5. Place tin on baking tray. Cover tightly with foil. Bake 35 minutes. Remove foil — bake 20–25 more minutes until tops are deeply golden and a knife meets no resistance.
  6. Rest in tin 15 minutes. Run palette knife around each edge. Place baking tray over tin — invert confidently. Lift tin. Peel parchment circles. Transfer to serving plates.

Notes

Grease tin very generously — every surface. Insufficient greasing gives broken, stuck portions.
Slice potatoes to exactly 2–3mm — a mandoline is the right tool.
Press each layer down firmly — compact layering gives portions that hold together.
Rest 15 minutes before unmoulding — piping hot dauphinoise is too fragile to invert cleanly.
Use waxy potatoes not floury — they hold their layers and do not break down.
Make the day before and reheat — the ideal approach for dinner party cooking.
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