“Dauphinoise potatoes make a nice change,” Mary Berry said of the versatile spud, which can be mashed, roasted, or boiled.
Ideal for fancier meals, dauphinoise potatoes may look more sophisticated than dollops of mash and are a great alternative to roasties.
Mary Berry likes to serve her dauphinoise potatoes with lamb, but they are a great accompaniment to many meat dishes – and even fish.
“To make ahead you need to cook it at once, otherwise the potato slices will turn brown,” Mary Berry advised.
Here’s how to make Mary Berry’s “really good” potato dauphinoise that is ready in just over an hour.
Mary Berry’s potato dauphinoise recipe
Serves: six to eight
Ingredients:
750g sweet potatoes, peeled
750g King Edward potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated
To prepare ahead
Mary Berry said: “Can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven without the foil for about 20 to 30 minutes. Freezes well cooked.”
Equipment
Shallow, ovenproof dish
Method
Preheat the oven to 220°C/Fan 200°C/Gas 7. Butter the ovenproof dish.
Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper and drizzle over a little cream and stock.
Continue to layer the potatoes, cream and stock until you have used all the ingredients.
Push the potatoes down into the liquid using your hands so they are all covered. Sprinkle with the cheese and cover with foil.
Bake in the preheated oven for about 40 minutes. Remove the foil and continue to cook for another 25 to 30 minutes, or until golden brown and the potatoes are cooked through. Leave to stand for five minutes before serving.
Which meats would you like to try alongside Mary Berry’s dauphinoise potatoes?
Mary Berry’s recipe is shared to celebrate fabulous women for International Women’s Day.
