A staple side dish, dauphinoise potatoes are made from thinly sliced potatoes cooked in a rich, creamy sauce and topped with cheese - and Mary Berry has the perfect recipe. Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time.
More info Indulging in a hearty dish of creamy, cheese-coated spuds is just sublime, particularly when the prep work has been done by you. However, don't mistake this for the gratin variety, which involves pre-cooked potato slices steeped in cream and sprinkled with cheese; instead, dauphinoise boasts thinly sliced raw potatoes that simmer in a creamy sauce. This quintessential French side dish pairs well with nearly any main, a fact emphasised by culinary maestro Mary Berry's fail-safe recipe.
Promoting her cookbook Mary Makes It Easy, the baking legend touted the process as "a joy" to undertake. Contrary to the conventional large baking dish, Berry opts for single-serving dariole moulds to give an added dash of sophistication at posh events, reports the Express . First, ensure all is set - peel off and thinly slice the potatoes (a mandolin slicer comes in handy), and get the oven warmed up to 200C/180C Fan/Gas 6.
Grate the cheddar cheese, then round up eight metal dariole pudding moulds - melted butter can be used to grease the moulds. Finally, cut eight tiny squares of baking paper and place one at the bottom of every ramekin. Now, combine the double cream with the crushed.