Mary Berry Dauphinoise Potatoes Recipe
This Mary Berry Dauphinoise Potatoes Recipe combines creamy potatoes, garlic, heavy cream, and golden cheese for an elegant side dish.
Equipment
- Large baking dish
- Sharp knife or mandoline slicer
- Cutting board
- Saucepan
- Mixing spoon
- Measuring cups
- Aluminum foil
- Oven mitts
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves minced
- 2 tablespoons unsalted butter
- 1 1/2 cups grated Gruyère cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh thyme for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F.
- Grease a large baking dish generously with butter.
Step 2: Prepare the Cream Mixture
- In a saucepan over medium heat, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- Heat gently until warm but not boiling.
- The garlic slowly infuses the cream and creates incredible flavor throughout the potatoes.
Step 3: Slice the Potatoes
- Peel and thinly slice the potatoes.
- Try to keep the slices evenly thin so they cook consistently.
- I personally love using Yukon Gold potatoes because they become extra creamy while still holding their shape beautifully.
Step 4: Layer the Potatoes
- Arrange a layer of potatoes in the baking dish.
- Pour some of the warm cream mixture over the potatoes.
- Sprinkle a little grated Gruyère cheese.
- Repeat the layers until all potatoes and cream are used.
- Finish with the remaining cheese on top.
Step 5: Bake Covered
- Cover the dish loosely with foil.
- Bake for 50 minutes.
- This allows the potatoes to become tender without over-browning the top too quickly.
Step 6: Bake Uncovered
- Remove the foil and continue baking for another 20 to 25 minutes.
- The top should become golden brown and bubbling around the edges.
Step 7: Rest Before Serving
- Allow the dish to rest for about 10 minutes before serving.
- This helps the creamy sauce thicken slightly and makes serving easier.