Mary Berry’s potato dauphinoise is a classic French dish that makes a delicious and elegant side dish for any meal. It’s made with thinly sliced potatoes, cream, and cheese, and is baked until golden brown and bubbly. The recipe is simple to follow, and the results are always impressive.
To make potato dauphinoise, you will need the following ingredients:
– 750g sweet potatoes, peeled
– 750g King Edward potatoes, peeled
– 300ml double cream
– 150ml chicken or vegetable stock
– 50g Parmesan cheese, grated
– Salt and pepper to taste
– Butter for greasing the dish
Instructions:
1. Preheat the oven to 220°C (fan 200°C/gas seven).
2. Slice the sweet potatoes and King Edwards very thinly.
3. Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper, and drizzle over cream and stock.
4. Continue to layer the potatoes, cream and stock until you have used all the ingredients.
5. Push the potatoes down into the liquid using your hands so they are all covered.
6. Sprinkle with cheese and cover with foil.
7. Bake in the preheated oven for 40 minutes.
8. Remove the foil and continue to cook for another 25 to 30 minutes.
9. Once cooked, the potatoes will be golden brown.
10. Allow the dish to stand for five minutes before serving.
Mary Berry’s potato dauphinoise is a versatile dish that can be served with a variety of meats, fish, or vegetables. It’s also a great make-ahead dish, so it’s perfect for busy weeknights.
So next time you’re looking for a delicious and elegant side dish, give Mary Berry’s potato dauphinoise a try. You won’t be disappointed!
