Mary Berry dauphinoise potatoes

Mary Berry dauphinoise potatoes

Mary Berry’s dauphinoise potatoes are a luxurious blend of sweet and regular potatoes, bathed in a rich cream and stock mixture, then topped with Parmesan cheese. This indulgent side dish combines the sweetness of sweet potatoes with the classic creaminess of traditional dauphinoise, creating a comforting and elegant accompaniment to any meal.

Preparation time
20 minutes
Cooking time
65-70 minutes
Serves
Serves 6-8
Dietary
Vegetarian
Mary Berry dauphinoise potatoesBy Mary Berry
From Saturday Kitchen

Nutri-Score D

This Mary Berry dauphinoise potatoes recipe falls into the Nutri-Score D category. While it’s a delicious treat, it’s high in calories and saturated fats due to the cream and cheese content. The combination of sweet and regular potatoes provides some nutritional benefits, but the overall dish is best enjoyed in moderation as part of a balanced diet.


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. Prepare the oven and dish

Preheat your oven to 220°C/Fan 200°C/Gas 7. This high temperature will ensure a golden, crispy top for your dauphinoise potatoes. Take a 2-2.4 litre (3½ – 4 pint) shallow ovenproof dish and generously butter it. This prevents the potatoes from sticking and adds an extra layer of richness to the dish.

2. Slice the potatoes

Using a sharp knife or the slicing blade on a food processor, thinly slice both the sweet potatoes and King Edward potatoes. Aim for slices about 3-4mm thick. The uniformity in thickness is crucial for even cooking. The combination of sweet and regular potatoes adds a delightful complexity to the flavour profile of this Mary Berry dauphinoise potatoes recipe.

3. Layer the potatoes

Begin layering your dish by arranging a mixed layer of sweet and King Edward potato slices in the buttered dish. Season this layer with salt and pepper to taste. Then, drizzle a small amount of the cream and stock mixture over the potatoes. This layering technique ensures that every bite is infused with the rich, creamy flavour.

4. Continue layering

Repeat the layering process, alternating potatoes with the cream and stock mixture until you’ve used all your ingredients. As you layer, make sure to distribute the sweet and regular potatoes evenly for a balanced flavour throughout the dish. After the final layer, gently press the potatoes down into the liquid using your hands. This step ensures all the potato slices are submerged and will cook evenly.

5. Add cheese and prepare for baking

Sprinkle the grated Parmesan cheese evenly over the top layer of potatoes. The Parmesan will create a deliciously crispy, golden crust as it bakes. Cover the dish with foil, which will trap the steam and help cook the potatoes through.

6. Initial bake

Place the covered dish in the preheated oven and bake for about 40 minutes. This initial covered bake allows the potatoes to cook through and absorb the creamy mixture without browning too quickly.

7. Uncover and finish baking

After 40 minutes, remove the foil from the dish. Continue to bake for another 25-30 minutes, or until the top is golden brown and the potatoes are cooked through. The uncovered bake allows the top to crisp up and the cheese to melt and brown beautifully.

8. Rest and serve

Once baked to perfection, remove your Mary Berry dauphinoise potatoes from the oven and let them stand for 5 minutes before serving. This short resting period allows the dish to set slightly, making it easier to portion and serve. It also allows the flavours to meld together for an even more delicious result.


Suggested Wine Pairing

Majestic: Mâcon-Villages ‘Les Préludes’ Vignerons des Terres Secrètes 2022

This elegant white Burgundy offers a perfect balance to the rich, creamy texture of the dauphinoise potatoes. Its crisp acidity and subtle oak notes complement the dish’s flavours, while the wine’s mineral undertones enhance the earthy potato taste.

Tesco: Tesco Finest Premier Cru Chablis

A classic Chablis with its characteristic flinty minerality pairs wonderfully with the creamy, cheesy notes of the dauphinoise. The wine’s citrusy freshness cuts through the richness of the dish, creating a harmonious balance on the palate.

Sainsbury’s: Taste the Difference Albariño

This Spanish white wine offers a refreshing contrast to the indulgent dauphinoise. Its zesty citrus flavours and hint of peach provide a delightful counterpoint to the creamy potatoes, while its crisp finish cleanses the palate between bites.


What can you serve with this

  1. Roast beef – The rich, creamy texture of the dauphinoise complements the savoury flavours of a perfectly cooked roast beef.
  2. Grilled lamb chops – The subtle sweetness from the sweet potatoes in the dauphinoise pairs beautifully with the slightly gamey flavour of lamb.
  3. Roasted chicken – A classic pairing, the creamy potatoes enhance the simple, comforting flavours of roast chicken.
  4. Steamed green vegetables – Broccoli, green beans, or asparagus provide a fresh, crisp contrast to the rich dauphinoise.
  5. Slow-cooked pork shoulder – The tender, juicy pork is perfectly balanced by the creamy, cheesy potatoes.

Nutri-score Health Check

The Nutri-score for Mary Berry’s dauphinoise potatoes recipe is calculated as D. This score reflects the dish’s high calorie and saturated fat content, primarily from the double cream and cheese. While potatoes provide some nutritional benefits such as vitamin C and potassium, the overall nutritional profile is impacted by the high-fat ingredients.

Positive factors include the use of sweet potatoes, which are rich in vitamins A and C, and the presence of some protein from the cheese. Negative factors are the high saturated fat content from the cream and cheese, and the relatively high calorie density of the dish.

It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. Enjoying this dish in moderation as part of a balanced diet is key.


Recipe FAQ

  • Can I make this dish ahead of time? Yes, you can part-cook it for about 45 minutes up to 24 hours ahead. To serve, return to the oven without foil for 20-30 minutes until piping hot.
  • Can I freeze Mary Berry’s dauphinoise potatoes? Yes, this dish freezes well when cooked. Thaw completely before reheating.
  • Can I use all sweet potatoes or all regular potatoes? While possible, using both types as per the recipe gives the best flavour and texture balance.
  • What can I substitute for double cream? For a lighter version, you could use single cream or a mixture of milk and cream.
  • Is this dish vegetarian? Yes, if you use vegetable stock. It’s not vegan due to the cream and cheese.
  • Can I add other vegetables to this dish? While not traditional, you could add thinly sliced onions or garlic for extra flavour.
  • How thin should I slice the potatoes? Aim for slices about 3-4mm thick for even cooking.
  • Can I use a different cheese? Parmesan works best, but Gruyère or a mature Cheddar could be good alternatives.
  • How do I know when the dauphinoise is cooked? The top should be golden brown and a knife should easily pierce through the layers.
  • Can I make the Mary Berry dauphinoise potatoes in a slow cooker? While possible, it won’t achieve the same crispy top. It’s best made in the oven as per the recipe.

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