Mary Berry dauphinoise potatoes recipe – Creamy, Cheesy & Easy

Mary Berry’s dauphinoise potatoes combine both sweet and regular potatoes, baked slowly in cream and stock until tender, then finished with a layer of Parmesan.  It’s rich and delicious – perfect for Sunday lunch or when you just want proper comfort food.Mary

By Mary Berry
From Saturday Kitchen

---

This dish has a Nutri-Score of D. No surprises there – cream and cheese push it into the “indulgence” camp. The potatoes do bring some vitamins, and using sweet potatoes adds extras like vitamin A, but this really isn’t an everyday dinner. Think of it as a treat dish – best shared with family.

---

Equipment

---

Ingredients

• sweet potatoes 750g (1lb 10oz), peeled
• king edward potatoes 750g (1lb 10oz), peeled
• double cream 300ml (½ pint)
• chicken or vegetable stock 150ml (¼ pint)
• parmesan cheese 50g (2 oz), grated
• butter for greasing
• salt and pepper to taste

---

Method

1. Get the oven ready
Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Grease, with butter, a large shallow ovenproof dish (around 2–2.4 litres). A good smear of butter not only stops sticking but adds flavour.

2. Slice the potatoes
Cut the potatoes into thin slices, about 3–4mm thick. A mandoline or food processor makes this easy, but a sharp knife works just as well. Keep the slices roughly even.

3. Start layering
Put down a layer of mixed potato slices, season lightly, and spoon over a bit of cream and stock.

4. Build it up
Keep adding more layers until all the potatoes are used. Press the final layer down so it soaks into the cream mixture fully.

5. Top with cheese
Grate Parmesan all over the top and cover with foil so the potatoes cook through first without the cheese burning.

6. Bake (first stage)
Place it into the pre-heated oven covered, for about 40 minutes.

7. Uncover for the finish
Take off the foil and bake another 25–30 minutes. You’re looking for a bubbling, golden crust and potatoes that a knife can slip through easily.

8. Rest and dig in
Take it out and let it sit for 5 minutes before serving. That pause makes it easier to cut neat servings and the flavours settle nicely.

---

Wine Pairings

• Mâcon-Villages 2022 (Majestic) – fresh, slightly oaked, balances the creaminess well.
• Tesco Finest Premier Cru Chablis – crisp, citrus edge, cuts the richness nicely.
• Sainsbury’s Albariño – zesty, a touch fruity, a refreshing contrast.

---

Serving Ideas

• Roast beef – the richness here meets its match.
• Lamb chops – sweet potatoes love lamb.
• Roast chicken – the classic combination.
• Steamed veg – broccoli or asparagus to add freshness.
• Pork shoulder – slow-cooked and tender with cheesy potatoes works brilliantly.

---

Nutri-Score Health Check

The official score is a D. That’s down to the cream and Parmesan, which add lots of saturated fat. On the plus side, potatoes give fibre and vitamin C, and sweet potatoes add vitamin A. Best enjoyed occasionally rather than often – which makes sense, as it’s definitely a “special” side.

---

FAQs

• Make ahead? Yes – cook for 45 mins, chill, and reheat uncovered until hot.

• Freezer-friendly? Yes, freeze once baked and reheat after defrosting.

• Only one potato type? Yes, but the mix of two types is tastier.

• No double cream? Use single cream or half milk/half cream.

• Vegetarian? Yes – if you use veg stock. Not vegan though.

• Add extras? Onion or garlic slices work well.

• How thin to slice? Around 3–4mm.

• Different cheese? Gruyère or mature Cheddar are good swaps.

• How to know it’s done? Golden top, knife goes through easily.

• Slow cooker option? Possible, but you won’t get that crispy top.