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 garlic in a jug and season generously with salt and pepper.
Take half of the grated cheese and place some in the base of each mould, then arrange a slice of potato on top. Next, pour some of the garlic cream over the top, then continue to layer the moulds with potatoes and cream (no cheese), seasoning between each layer until all the mixture has been used up. Cover the tops of each mould with kitchen foil and seal them tightly, then place the moulds on a baking tray, foil side up.
Allow to bake in the oven for 30 minutes before removing the foil lids and sprinkling the tops of the potatoes with the remaining cheese. Bake the ramekins uncovered for a further 15 to 20 minutes until the potatoes are tenderly cooked and the cheese is golden. Remove the tray from the oven and allow the moulds to stand for a few minutes until any bubbling has stopped, then slide a palette knife around the edges of the moulds and invert them onto a plate.
Carefully remove the mould and paper before serving the potatoes hot..
