Mary Berry is not just a baking whizz, she also has a plethora of hearty meals worth giving a go.
From her perfected lasagne and delicious spaghetti bolognese to her creamy chicken pasta bake and hearty steak pie, there are so many tasty recipes to choose from.
One particular recipe to go for if you looking for a side dish is her “easy” mini dauphinoise potatoes she claims are a “joy”.
Dauphinoise potatoes are fancy-looking potatoes, which are perfect for special dinners and are a great choice instead of mashed or roasted potatoes.
Mary Berry loves to have her dauphinoise potatoes with lamb, but they’re also delicious with other meats and even fish – my favourite would be salmon.
Taking just 30 minutes to prep and cook, Mary loves the mini versions of dauphinoise potatoes as they are an “easy way to serve potatoes for a special supper”.
Dariole moulds are needed for this recipe. These are little domed metal pudding moulds which are so useful and perfect for all sorts of small dishes.
Ingredients
30g butter, melted
300ml double cream
One garlic clove, crushed
115g mature cheddar cheese, grated
700g medium potatoes, peeled and cut into very thin slices
Salt and pepper
Method
I started by preheating the oven to 200C/180C Fan/Gas 6 and greasing eight metal dariole pudding moulds with the melted butter using a pastry brush before cutting eight small squares of baking paper and placing one in the base of each mould.
The next step was to mix the double cream and garlic in a jug and season with salt and freshly ground black pepper.
Using half the cheese, I placed it in the base of each mould and arranged a slice of potato on top, then poured over a little garlic cream. The potatoes I had to hand were on the slightly smaller side of medium, but it worked just as well.
I continued to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished.
I covered the tops of each mould with kitchen foil, making sure to seal tightly before putting the moulds on a baking tray, foil side up, and baking for about 30 minutes.
Once the time was up, I removed the foil and sprinkled the tops with the remaining cheese before putting them back in the oven uncovered for a further 15 to 20 minutes. I left mine in for a further 30 minutes, which I think was a little too long as 25 minutes would have been perfect.
Once cooked, I Ieft the dauphinoise in the moulds for a few minutes until the bubbling had stopped, then I slid a small palette knife around the edge of the mould and placed them on a serving dish before carefully removing the mould and paper.
The mini dauphinoise postages tasted amazing and gave you good individual portions. I served mine with air-fried salmon.
Mary noted that these can be cooked up to one hour ahead and reheated to serve, but they’re not suitable for freezing.
