Mary Berry shared her recipe to make potato dauphinoise, which she said can “make a nice change” when cooking a meal for family or friends.
The iconic cook’s preference is to serve potato dauphinoise with duck, but the side dish can accompany many meats and fish.
Whether you decide to serve yours with duck, chicken, beef, fish, or something else entirely, knowing how to make potato dauphinoise is a good skill to have.
Mary cautioned: “To make ahead you need to cook it at once, otherwise the potato slices will turn brown.”
However, to keep things simple, it’s probably best to cook when you’re serving on the day; the potato dauphinoise recipe takes around 90 minutes to make.
Potato dauphinoise recipe
Serves: six to eight people
Ingredients
- 750g sweet potatoes, peeled
- 750g King Edward potatoes, peeled
- 300ml double cream
- 150ml chicken or vegetable stock
- 50g Parmesan cheese, grated
Equipment
Method
Preheat the oven to 220°C (fan 200°C/gas seven)· Slice the sweet potatoes and King Edwards very thinly.
Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper, and drizzle over 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 cheese and cover with foil.
Bake in the preheated oven for 40 minutes. Remove the foil and continue to cook for another 25 to 30 minutes. Once cooked, the potatoes will be golden brown.
Mary advised to leave the dish to “stand for five minutes before serving” for the best results.
How to prepare ahead
If you are going to have a barbecue, for example (or any other type of gathering), then you may want to make the potato dauphinoise ahead of time.
In order to do so, the layered potatoes (with the cream and stock) can be partially cooked for 45 minutes.
When you would like to serve the potatoes, you will need to cook them in the oven at 220°C (fan 200°C/gas seven), without foil, for about 20 to 30 minutes.
