Famed for her heart-warming approach to cooking, Mary Berry has shared a unique recipe for gratin dauphinoise that honours the French dish with high-quality ingredients.
The famed cook wrote on her website: “Dauphinoise potatoes make a nice change with a Sunday lunch, especially if you are serving duck or if you are preparing a slightly smarter lunch than usual.”
The delectable bake, which originates from the southeast region of France, traditionally features thinly sliced potatoes, layered in garlic-infused cream and topped with cheese.
Berry’s “really good” version of the classic calls for the addition of parmesan cheese and sweet potato, giving the recipe an extra layer of heartiness.
Her simplified version takes just over an hour to prepare, providing cooks with a sophisticated side dish that pairs beautifully with any cut of meat.
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Method
Preheat the oven to 220C / Fan 200C / Gas Seven. You will need a 2-2.4 litre 3½ – 4 pint shallow ovenproof dish, buttered.
Cut the sweet potatoes and King Edward potatoes into fine slices using a sharp knife or the mandolin. Place a single layer of the mixed slices into the greased baking dish.
Add a dash of salt and pepper and lightly pour some cream and broth over the top. Keep adding layers of the potatoes, interspersing with cream and broth, until you’ve used up all the ingredients.
Press the potatoes down into the liquid with your hands to make sure they are fully submerged. Top with cheese and seal the dish with aluminium foil. Place the dish in an oven that’s been pre-warmed and bake for roughly 40 minutes.
Take off the soil and bake for an additional 25 to 30 minutes until the top of the bake is golden brown and the potatoes are thoroughly cooked. All the dishes are to rest for five minutes before serving.
