Mary Berry’s Mini Dauphinoise Potatoes Recipe [GUIDE]

Mary Berry’s Mini Dauphinoise Potatoes is a delightful twist on the classic French dish Gratin Dauphinois. Traditionally, Dauphinoise potatoes are thinly sliced and baked with cream, butter, and garlic until golden and bubbling. Mary Berry, a beloved British culinary icon, reimagines this dish in individual portions, making it a more modern, yet equally luxurious, take on the classic.

The beauty of Mary Berry’s Mini Dauphinoise Potatoes lies in the convenience and elegance of serving them as individual servings, making them perfect for dinner parties, festive occasions, or even just as a cozy side for family meals. Each mini portion is a perfect balance of creamy richness, subtle garlic, and tender potatoes. These little pots of potato heaven offer the indulgence of the traditional dish without the hassle of slicing one large dish into pieces. It’s a great way to elevate any meal, whether paired with roast meats, fish, or simply enjoyed on their own.

The secret to the dish’s allure is the creamy texture of the potatoes, achieved through a rich custard-like sauce made of heavy cream, butter, and sometimes a touch of cheese, all of which meld beautifully in the oven. Mary Berry’s version highlights the simplicity and elegance of this French classic with her straightforward approach, ensuring the flavors shine while keeping the preparation manageable.

Mary Berry’s Mini Dauphinoise Potatoes Recipe

Ingredients Needed

To create Mary Berry’s Mini Dauphinoise Potatoes, you’ll need a handful of simple ingredients, most of which are staples in any kitchen. Here’s a breakdown of what’s required:

1. Potatoes – The star of the dish. Ideally, you’ll want to use a waxy or all-purpose variety of potato, such as Yukon Gold or Charlotte, which hold their shape well when baked. About 750g to 1kg of potatoes should be sufficient for around 6-8 servings.
2. Double Cream (Heavy Cream) – This is essential for the creamy texture of the dish. Double cream is thicker than regular cream, giving the Dauphinoise potatoes that luxurious, velvety consistency that defines this recipe. Around 300ml should be enough.
3. Butter – For greasing the ramekins and creating that golden finish on top of the potatoes. You’ll need about 25g of butter, melted.
4. Garlic – One or two cloves, finely minced, to infuse the cream mixture with a delicate but noticeable flavor. Garlic adds depth and richness to the dish without overpowering the subtlety of the potatoes.
5. Cheese – Optional, but a generous handful of grated cheese (such as Gruyère or Cheddar) can be added to enhance the flavor and create a beautifully browned crust. Around 50g to 75g is usually enough.
6. Salt and Pepper – To taste. Don’t skimp on seasoning, as the potatoes need a good amount of salt to balance the richness of the cream.
7. Nutmeg – A pinch of freshly grated nutmeg is the finishing touch. This spice elevates the dish with a hint of warmth and sophistication.
8. Milk – A small amount of milk (around 100ml) can help thin the cream slightly, creating the right consistency for the creamy sauce.

Equipment Needed

Though the ingredients are simple, the right tools make the process smoother and more effective. Here’s what you’ll need:

1. Ramekins or Small Ovenproof Dishes – The key to the mini aspect of this recipe. You’ll need 6-8 individual ramekins or small ovenproof dishes. Each ramekin should be able to hold around 150-200g of potatoes.
2. Mandoline Slicer or Sharp Knife – For achieving perfectly even, thin slices of potatoes. A mandoline slicer is ideal for this job, as it ensures uniform slices that cook evenly. If you don’t have one, a very sharp knife will work, but be sure to slice the potatoes thinly.
3. Saucepan – To heat the cream, butter, and garlic before pouring it over the potatoes. A small to medium-sized saucepan is sufficient for this task.
4. Grater – If you’re using cheese or nutmeg, a grater will come in handy. A fine grater for the nutmeg and a coarse grater for the cheese will give the right texture for both ingredients.
5. Baking Tray – To place the ramekins on when baking. This helps ensure they are evenly spaced and makes it easier to transfer them in and out of the oven.
6. Pastry Brush – For greasing the ramekins with butter before layering in the potatoes.

Instructions To Make Mary Berry’s Mini Dauphinoise Potatoes

Now that you have your ingredients and equipment ready, let’s dive into the step-by-step instructions to make this delightful dish:

1. Preheat the Oven – Begin by preheating your oven to 180°C (350°F). This ensures that the heat is ready for the potatoes once they are prepared.
2. Prepare the Ramekins – Lightly grease each ramekin with melted butter, making sure to cover the sides and the base to prevent the potatoes from sticking. A pastry brush is perfect for this.
3. Slice the Potatoes – Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds (about 2-3mm thick). Take your time to make sure the slices are uniform for even cooking.
4. Infuse the Cream Mixture – In a small saucepan, heat the double cream, milk, minced garlic, a pinch of nutmeg, and a little salt and pepper. Stir occasionally, and once it starts to warm up, reduce the heat. This allows the garlic and nutmeg to infuse into the cream without boiling it.
5. Layer the Potatoes – Start layering the potato slices in each ramekin, slightly overlapping each slice like shingles on a roof. You should aim for 3-4 layers of potatoes in each ramekin. Pour a little of the infused cream mixture over each layer, just enough to coat the potatoes, then repeat the process until the ramekin is filled.
6. Top with Cheese – If using cheese, sprinkle a small handful of grated cheese over the top of each ramekin. This will help create a golden, crispy crust as the dish bakes.
7. Bake – Place the ramekins on a baking tray to catch any drips, and bake in the preheated oven for around 45-55 minutes. The potatoes should be tender when pierced with a fork, and the top should be golden and bubbling.
8. Let it Set – Once the dauphinoise potatoes are out of the oven, let them rest for 5-10 minutes before serving. This allows the cream to set, making the dish easier to serve without it running.

Tips And Tricks

• Use a Waxy Potato: Waxy potatoes like Yukon Gold hold their shape better when baked and won’t turn mushy like starchy potatoes. They also absorb the cream beautifully.
• Don’t Overcrowd the Ramekins: Ensure that each ramekin is filled just enough to allow for even cooking. Overstuffing can cause uneven cooking and soggy potatoes.
• Infuse the Garlic Properly: Don’t rush the garlic infusion. Allow it to slowly cook in the cream mixture to release all its flavor. Be careful not to burn it.
• Pre-slice and Soak: If you want to prep ahead of time, slice the potatoes and place them in water to prevent oxidation. Just drain them well before using.
• Add Fresh Herbs: Fresh thyme or rosemary can add a lovely aromatic flavor to the cream mixture. Sprinkle some herbs between the layers for extra depth.
• Check for Tenderness: Because oven temperatures vary, check the potatoes towards the end of the baking time to ensure they’re cooked through. You can test them with a fork or skewer.

Mary Berry’s Mini Dauphinoise Potatoes transform a traditional French dish into a chic, personal serving of creamy, garlicky heaven. With its luxurious combination of ingredients and individual servings, this recipe adds a touch of elegance to any meal. Whether served alongside a roast dinner, as a side to fish, or simply enjoyed as a comforting treat on its own, these mini dauphinoise potatoes are guaranteed to be a crowd-pleaser.

The steps are simple, yet the flavors are rich and indulgent, making it a perfect dish to prepare for special occasions or just a weekday treat. By following these clear instructions and tips, you’ll end up with perfectly cooked mini dauphinoise potatoes that are golden on top, soft and creamy inside, and bursting with flavor.

Easy Recipe Variations For Mary Berry’s Mini Dauphinoise Potatoes

Mary Berry’s Mini Dauphinoise Potatoes are already a crowd-pleaser with their creamy, cheesy texture and delicate layers. But what if you’re looking to switch things up a bit? There are plenty of easy recipe variations that can make this dish even more exciting or cater to specific dietary needs. Here are a few ideas to get you started:

1. Herb Infused Dauphinoise:

To add an aromatic twist, you can infuse your cream with fresh herbs before layering your potatoes. A sprig of rosemary, thyme, or bay leaves can impart a subtle fragrance to the dish. Simply heat the cream with your chosen herbs for a few minutes before straining and adding it to the potatoes. This variation adds a lovely earthy note to the dish, making it more aromatic and complex.

2. Garlic and Parmesan Dauphinoise:

For an extra punch of flavor, incorporate crushed garlic and grated Parmesan cheese into the cream mixture. The garlic infuses the cream with a rich, savory taste, while the Parmesan adds an extra depth of umami. You can sprinkle a little more Parmesan on top before baking for that golden, crispy finish. This variation is a wonderful way to elevate the dish and take it from classic to gourmet.

3. Vegan Dauphinoise Potatoes:

If you’re looking for a vegan-friendly version, it’s easy to swap out the cream and cheese for plant-based alternatives. Use a rich coconut cream or cashew cream in place of dairy cream. For the cheese, try a vegan cheese that melts well, or simply rely on nutritional yeast for a cheesy flavor. This variation retains the creamy texture of the original, without compromising on flavor.

4. Bacon or Pancetta Dauphinoise:

For those who love the combination of potatoes and bacon, adding crispy bacon or pancetta between the layers of potato can elevate the dish to new heights. The smoky, salty flavor of the bacon contrasts wonderfully with the creamy potatoes, creating a comforting and indulgent meal. If you prefer, you can use a vegetarian alternative like smoked tofu for a similar taste without the meat.

5. Sweet Potato Dauphinoise:

For a vibrant twist, swap out regular potatoes for sweet potatoes. The natural sweetness of the sweet potatoes pairs beautifully with the creamy, cheesy sauce, creating a lovely balance of flavors. Sweet potato dauphinoise also adds a pop of color to your plate, making it perfect for a festive dinner or holiday gathering.

6. Spicy Dauphinoise Potatoes:

If you’re someone who loves a little heat, why not add a touch of chili flakes or cayenne pepper to the cream mixture? The spicy kick will contrast perfectly with the smooth, creamy potatoes. You could also incorporate a bit of smoked paprika for a slightly smoky flavor that enhances the overall depth of the dish.

Storing Leftovers

Storing leftovers properly is key to preserving the texture and flavor of Mary Berry’s Mini Dauphinoise Potatoes, as they are a dish that can easily lose their creaminess if not handled with care. Here’s how to store and reheat them so you can enjoy them again later.

1. Storing in the Refrigerator:

After enjoying your dauphinoise potatoes, allow them to cool to room temperature before transferring them to an airtight container. It’s important not to store hot food immediately in the fridge, as this can cause condensation, leading to soggy potatoes. Properly sealed, the potatoes will keep in the refrigerator for up to 2-3 days.

2. Freezing Dauphinoise Potatoes:

While dauphinoise potatoes can be frozen, it’s worth noting that freezing can slightly alter the texture of the dish, particularly the creaminess. To freeze, allow the potatoes to cool completely before transferring them to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to eat, let them thaw overnight in the fridge, then reheat in the oven until bubbly and golden.

3. Reheating Dauphinoise Potatoes:

To maintain the creamy texture, reheating in the oven is the best method. Preheat your oven to around 350°F (175°C), cover the potatoes with aluminum foil to prevent them from drying out, and heat for about 20-25 minutes or until piping hot. For an extra crispy top, remove the foil during the last few minutes of heating to allow the potatoes to brown again.

4. Avoiding Dryness:

If your leftover dauphinoise potatoes seem a bit dry after reheating, you can drizzle a little extra cream or milk over them before putting them back in the oven. This will help bring back some of the richness and creaminess, so the leftovers are just as satisfying as the original dish.

What To Eat With Mary Berry’s Mini Dauphinoise Potatoes?

Mary Berry’s Mini Dauphinoise Potatoes are rich, creamy, and indulgent, which makes them a versatile side dish that pairs well with a variety of main courses. Whether you’re preparing them for a dinner party or a cozy weeknight meal, here are some ideas for what to serve alongside them.

1. Roasted or Grilled Meat:

Mini Dauphinoise Potatoes pair wonderfully with roasted or grilled meats. Think succulent roast chicken, tender beef tenderloin, or even a hearty pork loin. The richness of the potatoes complements the savory flavors of the meat, creating a well-rounded meal. For a classic pairing, try serving them with a juicy roast chicken, seasoned with rosemary and garlic.

2. Fish or Seafood:

The creamy, comforting texture of dauphinoise potatoes also works beautifully with delicate fish or seafood. Consider pairing them with pan-seared salmon, baked cod, or a classic seafood medley. The richness of the potatoes provides a luxurious counterpoint to the lightness of the fish. You could also add a squeeze of lemon over the top to enhance the flavor balance.

3. Green Vegetables:

Dauphinoise potatoes, though decadent, can be balanced out by some fresh, vibrant vegetables. Pairing them with sautéed spinach, green beans, or roasted Brussels sprouts adds a pop of color to your plate while cutting through the richness of the potatoes. A crisp salad with a tangy vinaigrette also works wonders to bring a light, refreshing contrast.

4. Vegetarian Options:

For a vegetarian feast, dauphinoise potatoes are a perfect companion to roasted vegetables, stuffed mushrooms, or a hearty vegetable lasagna. The creamy potatoes can elevate the flavors of the other dishes, creating a satisfying, comforting meal without meat. You could also serve them alongside a vegetable tart or a fresh tomato salad for a Mediterranean-inspired spread.

5. Sauces and Gravies:

A rich gravy or a flavorful sauce can add an extra layer of taste to your meal. A classic brown gravy or a creamy mustard sauce would pair excellently with the potatoes, complementing their creamy texture and enhancing the overall flavor. For a lighter option, a tangy herb-infused sauce, like chimichurri or hollandaise, can provide a refreshing contrast.

Conclusion

Mary Berry’s Mini Dauphinoise Potatoes are the epitome of comfort food-rich, creamy, and absolutely delicious. Their versatility allows for countless variations, whether you’re looking to infuse them with fresh herbs, spice them up with chili, or make them vegan-friendly. Storing and reheating leftovers is easy as long as you take care to preserve the texture and flavor, ensuring that each bite is just as satisfying as the first. Pairing these decadent potatoes with a variety of meats, vegetables, or sauces creates a well-balanced, flavorful meal that is sure to impress. Whether you’re serving them for a special occasion or a weeknight dinner, these mini dauphinoise potatoes will undoubtedly be a hit on your table.

FAQs

What Makes Mary Berry’s Mini Dauphinoise Potatoes Different From Traditional Dauphinoise Potatoes?

Mary Berry’s mini dauphinoise potatoes are a smaller, individual serving version of the classic dish, which allows for more crispiness on the edges. Instead of using a large dish, the potatoes are arranged in muffin tins, creating perfectly portioned servings. The use of a creamy garlic sauce with a hint of nutmeg adds richness and depth to the flavor, while the smaller size ensures a quicker cooking time, making it an ideal choice for busy cooks.

Can I Substitute The Cream With A Lighter Alternative In Mary Berry’s Mini Dauphinoise Potatoes Recipe?

Yes, you can substitute the heavy cream in Mary Berry’s recipe with lighter alternatives like half-and-half, milk, or even a non-dairy option such as coconut cream or almond milk. However, the texture and richness may slightly change. For a similar creamy consistency, you might want to use a combination of milk and a little bit of butter to keep the flavor and smooth texture intact.

How Do I Prevent The Potatoes From Becoming Too Soggy In Mary Berry’s Mini Dauphinoise Potatoes Recipe?

To prevent sogginess, it’s important to thinly slice the potatoes so they cook evenly and absorb the cream mixture without becoming too soft. Be sure to pat the potatoes dry before layering them to remove excess moisture. Additionally, avoid overcrowding the muffin tin to allow proper airflow around each serving. Finally, ensure the potatoes are fully coated with the cream mixture to create a smooth, even layer that will help them bake to perfection.