Mary Berry, renowned for her baking expertise, also boasts a collection of hearty meals that are worth trying. From her classic lasagne and spaghetti bolognese to her comforting chicken pasta bake and hearty steak pie, her repertoire offers a multitude of delicious options. However, if you’re looking for a delightful side dish to complement your meal, her ‘easy’ mini dauphinoise potatoes are a joy to prepare.
Dauphinoise potatoes are known for their elegant appearance, making them ideal for special dinners. They offer a delicious alternative to mashed or roasted potatoes. Mary Berry recommends serving her dauphinoise potatoes with lamb, but they pair beautifully with other meats, including salmon, which is a personal favorite.
This recipe comes together in just 30 minutes, making it an incredibly efficient side dish. The mini versions, according to Mary, offer an easy way to serve potatoes for a special supper. To achieve the perfect shape, you’ll need dariole moulds, which are small domed metal pudding moulds. These versatile moulds are excellent for creating various small dishes.
Ingredients:
* 30g butter, melted
* 300ml double cream
* One garlic clove, crushed
* 115g mature cheddar cheese, grated
* 700g medium potatoes, peeled and cut into very thin slices
* Salt and pepper
Method:
1. Preheat your oven to 200C/180C Fan/Gas 6. Grease eight metal dariole pudding moulds with melted butter using a pastry brush. Cut eight small squares of baking paper and place one in the base of each mould.
2. In a jug, combine the double cream and crushed garlic. Season generously with salt and freshly ground black pepper.
3. Divide half of the grated cheese evenly amongst the bases of the prepared moulds. Arrange a slice of potato on top of each cheese layer, then pour over a small amount of the garlic cream. Continue layering the potatoes and cream, adding a pinch of salt and pepper between each layer, until all ingredients are used.
4. Cover the top of each mould tightly with kitchen foil. Place the moulds on a baking tray, foil side up, and bake for approximately 30 minutes.
5. After 30 minutes, remove the foil and sprinkle the remaining cheese evenly over the tops of the dauphinoise. Return the moulds to the oven, uncovered, and bake for an additional 15 to 20 minutes. (Note: The author found 25 minutes to be the optimal baking time for this step.)
6. Once cooked, leave the dauphinoise in the moulds for a few minutes until the bubbling subsides. Carefully slide a small palette knife around the edge of each mould to loosen the dauphinoise. Place each mould on a serving dish and gently remove the mould and baking paper.
The mini dauphinoise potatoes offer a delightful, individual serving of creamy potato goodness. Enjoy them alongside your favorite dish, such as air-fried salmon.
While these mini dauphinoise potatoes can be prepared up to an hour ahead and reheated, they are not suitable for freezing.
