Mary Berry Mini Dauphinoise Potatoes Recipe [Tips & Tricks]

If you’re a fan of rich, creamy, and indulgent potato dishes, Mary Berry’s mini dauphinoise potatoes recipe is a must-try!

This delicious twist on the classic dauphinoise offers perfectly cooked mini potatoes that are beautifully layered with a luscious garlic-infused cream sauce, all baked to golden perfection. It’s a fantastic way to add a touch of elegance to any meal, from cozy family dinners to special occasions. Plus, the mini size makes them ideal for serving as individual portions, which is both practical and charming. Give it a go – your taste buds will thank you!

Mary Berry Mini Dauphinoise Potatoes Recipe

Ingredients Needed

• 700g (about 1 ½ pounds) of waxy potatoes – Waxy potatoes, such as Charlotte or new potatoes, are best for dauphinoise because they hold their shape well after cooking and don’t become too mushy. Their firm texture ensures each bite of the mini dauphinoise has just the right bite.

• 2 tablespoons of butter – Butter adds richness and helps to layer flavor into the dish. It’s also used for greasing the baking dish to prevent sticking and to contribute to the lovely golden crust that forms as the potatoes bake.

• 1 clove of garlic – Garlic imparts a subtle but essential flavor to dauphinoise potatoes. You’ll need to slice it thinly and rub it onto the dish before layering the potatoes for a delicate infusion of flavor.

• 300ml (1 ¼ cups) of double cream – Double cream is key for achieving the rich, velvety texture of the dauphinoise. Its high fat content ensures the potatoes cook to a silky smooth consistency, while also enriching the overall flavor.

• 300ml (1 ¼ cups) of whole milk – The combination of milk and cream in this recipe strikes a perfect balance between richness and a light creaminess, keeping the dish indulgent but not overly heavy.

• 100g (about 1 cup) of grated mature cheddar cheese – A strong, mature cheddar cheese works wonders in this recipe, adding depth of flavor and a sharp contrast to the creaminess of the potatoes. It also creates that lovely melted, golden layer on top that is quintessential to dauphinoise potatoes.

• A pinch of salt and freshly ground black pepper – To enhance the flavors and ensure the dauphinoise potatoes are well-seasoned, salt and pepper are essential. Adjust according to taste.

• Fresh thyme (optional) – While not always used, fresh thyme can be a lovely addition. Its earthy aroma complements the creamy potatoes beautifully, providing a herby kick that enhances the dish’s complexity.

Equipment Needed

When preparing Mary Berry’s Mini Dauphinoise Potatoes, the right equipment will ensure the cooking process is as smooth as the potatoes themselves. Here’s what you’ll need:

• Sharp knife or mandoline slicer – You’ll need a sharp knife to thinly slice the potatoes to about 2mm thick. Using a mandoline slicer is highly recommended for uniform slices, which ensures even cooking and a better overall texture.

• Large mixing bowl – A bowl is essential for combining your cream, milk, and seasoning. It’s where the magic happens as you mix everything together before pouring it over the sliced potatoes.

• Mini muffin tin or individual ramekins – The key to creating mini dauphinoise potatoes is a mini muffin tin or individual ramekins. These smaller dishes allow the potatoes to bake quickly, creating perfectly portioned, golden-brown bites. The ramekins can also be a visually stunning presentation for serving at a dinner party or special occasion.

• Baking dish (if not using ramekins) – If you’re preparing a single large dish rather than individual portions, a small baking dish or gratin dish is the way to go. Just ensure it’s the right size to allow the potatoes to be layered neatly.

• Small saucepan – A small saucepan is useful for gently warming the cream and milk mixture. This step ensures the potatoes cook evenly and absorb the flavors better.

• Grater – For grating the cheddar cheese, a fine grater is necessary to achieve that melt-in-your-mouth effect.

• Pastry brush – A pastry brush is handy for greasing the dish with butter, ensuring that each layer of potato is well-coated and doesn’t stick to the sides of the baking tin.

How To Make Mary Berry’s Mini Dauphinoise Potatoes

Making Mary Berry’s Mini Dauphinoise Potatoes is a rewarding and relatively straightforward process, but each step is important to achieving the perfect balance of creamy, cheesy goodness. Follow these steps to make your own:

1. Preheat the Oven – Start by preheating your oven to 180°C (350°F) and grease your mini muffin tin or individual ramekins with butter. You can use a pastry brush to make sure the butter is spread evenly across the surface.

2. Prepare the Potatoes – Peel your waxy potatoes and slice them thinly, around 2mm thick. If you have a mandoline slicer, this will help you achieve uniform slices quickly and easily. Lay them out in a bowl of cold water to prevent them from turning brown before baking.

3. Infuse the Cream – In a small saucepan, combine the double cream, whole milk, and sliced garlic. Gently heat the mixture over low heat to warm it through, infusing the garlic flavor into the cream. Do not allow it to boil. Once warm, remove from heat.

4. Layer the Potatoes – Arrange the thin slices of potato in the prepared muffin tin or ramekins, slightly overlapping each slice. Sprinkle a small pinch of salt and pepper between the layers for even seasoning.

5. Add the Cream – Pour the warm cream and milk mixture evenly over the layered potatoes, ensuring they are just covered. The cream should come up to the top of the potatoes but not flood the dish entirely. If there’s any excess, set it aside.

6. Top with Cheese – Sprinkle a generous amount of grated mature cheddar cheese on top of the potatoes. This will melt into the layers and create that desirable golden crust.

7. Bake – Place your mini dauphinoise potatoes in the oven and bake for about 40-45 minutes. Check them after 30 minutes to ensure they are cooking evenly. The potatoes should be tender when pierced with a fork, and the top should be golden and crispy.

8. Rest and Serve – Allow the mini dauphinoise potatoes to rest for a few minutes before serving. This helps the cream to set and makes them easier to remove from the tin. If desired, sprinkle with fresh thyme for an extra touch of flavor.

Expert Tips

• Use the Right Potatoes: The key to a successful dauphinoise lies in the type of potato you choose. Waxy potatoes hold up better than starchy varieties, which may fall apart during baking.

• Cheese Choices: While mature cheddar is Mary Berry’s go-to, feel free to experiment with other cheeses. Gruyère or Comté are both excellent choices for a nutty, complex flavor that complements the creamy potatoes.

• Don’t Skimp on Butter: Make sure to butter your dishes well. Not only does this prevent sticking, but it also contributes to the beautiful golden crust on the top.

• Thin and Even Slices: Slicing the potatoes thinly and evenly ensures consistent cooking. Using a mandoline slicer is a great way to ensure all the slices are uniform, which will cook more evenly and create the perfect texture.

• Allow to Rest: Resting the dish for a few minutes after baking helps the cream set, making it easier to remove the potatoes without them falling apart. It also enhances the overall flavor.

Mary Berry’s Mini Dauphinoise Potatoes are a delightful twist on the classic French dish, offering the same creamy richness and cheesy indulgence in a perfectly portioned, bite-sized form. With a few simple ingredients, basic equipment, and a little patience, you can create a dish that’s both impressive and utterly delicious.

Whether you’re serving them as a side at a dinner party or enjoying them as a comforting treat for yourself, these mini dauphinoise potatoes are sure to be a hit. And with expert tips like using waxy potatoes, choosing the right cheese, and ensuring your slices are uniform, you’re well on your way to mastering this classic dish with a modern twist.

Easy Recipe Variations For Mary Berry’s Mini Dauphinoise Potatoes

Mary Berry’s Mini Dauphinoise Potatoes are an iconic and comforting dish, but the beauty of this recipe lies in its versatility. With just a few tweaks, you can create variations that suit different tastes and dietary preferences. Let’s explore some easy and delicious twists you can add to this classic recipe.

1. Add Garlic and Herbs for Extra Flavor:

While Mary Berry’s original recipe has a rich, creamy base, you can take it up a notch by infusing the cream with additional flavors. Simply crush a few cloves of garlic and add them to the cream mixture before pouring it over the potatoes.

Fresh herbs like rosemary, thyme, or sage complement the creamy texture beautifully. Try incorporating a handful of finely chopped parsley or chives for a fresh herbal note right before serving.

2. Bacon and Cheese Mini Dauphinoise Potatoes:

For those who love a little indulgence, bacon and cheese make perfect companions to the creamy dauphinoise. Fry a few strips of bacon until crispy, then crumble them over the potatoes before baking.

Additionally, you can add a mix of grated cheeses-Gruyère, cheddar, or Parmesan will all work wonders. This variation will add a smoky, savory depth to the dish, making it even more irresistible.

3. Make It a Veggie Delight:

If you’re looking for a vegetarian version or just want to sneak in more vegetables, try layering thin slices of zucchini, carrots, or leeks with the potatoes. You could even use sweet potatoes for a slightly different flavor. The veggies will absorb the creamy sauce while maintaining their vibrant color and texture, adding an extra burst of freshness to each bite.

4. Lighten It Up with Lighter Dairy Alternatives:

For a lighter, healthier take, swap the heavy cream for a combination of low-fat milk and a little butter. You could also use dairy-free cream or almond milk for a vegan alternative.

These substitutions won’t affect the flavor much but will provide a lower-calorie option for those watching their intake. Add a squeeze of lemon juice to balance the richness and give it a bright, zesty touch.

5. Spice It Up with Chilli and Nutmeg:

To add some warmth and a kick of spice, consider adding finely chopped red chili peppers to the cream mixture. This will bring a slight heat that pairs beautifully with the richness of the dauphinoise. You can also incorporate a pinch of freshly grated nutmeg into the cream for a fragrant, aromatic note that complements the potatoes’ earthiness.

6. Make It Mini and Individual:

While the recipe already features individual portions, you can make it even more personalized by serving each mini dauphinoise in its own small ramekin. This allows you to customize toppings, adding a little more cheese, herbs, or even a drizzle of truffle oil for a luxurious touch. Individual servings are also perfect for dinner parties or gatherings.

Best Practices To Store Leftovers

Mini Dauphinoise Potatoes, with their rich and creamy texture, make for excellent leftovers. However, storing them properly ensures they maintain their flavor and texture for later enjoyment. Here are some best practices to keep them fresh and delicious:

1. Cool Completely Before Storing:

The most important first step is to let your dauphinoise potatoes cool completely at room temperature before storing them. If you store them while still warm, condensation can form, leading to soggy potatoes and less-than-ideal texture upon reheating.

2. Use Airtight Containers:

For optimal freshness, store the leftovers in an airtight container. This will help preserve their flavor and prevent them from absorbing any unwanted odors from the fridge. Glass containers are great as they allow you to see the leftovers easily, and they don’t stain as plastic containers can sometimes do with the rich cream sauce.

3. Refrigeration:

Mini dauphinoise potatoes should be refrigerated if you plan to consume them within 2-3 days. The creamy sauce can start to spoil after a few days, so it’s best to enjoy the leftovers within this time frame.

4. Reheating Tips:

To reheat, you can place the dauphinoise potatoes back in the oven at a low temperature (around 150°C or 300°F) for 15-20 minutes, covering them loosely with foil to prevent them from drying out. Alternatively, you can reheat them in a microwave, but be mindful that the texture may be slightly different from when they were first made. If you want to restore some of the crispiness on top, a quick 5-minute broil in the oven after microwaving will do the trick.

5. Freezing for Longer Storage:

If you’ve made a large batch or just want to store them for a longer period, you can freeze mini dauphinoise potatoes. First, allow them to cool completely and then transfer them to a freezer-safe, airtight container or a freezer bag.

When reheating, it’s best to thaw them overnight in the fridge and then bake them in the oven until heated through. The texture might change slightly after freezing, but they should still be tasty.

What Goes Well With Mini Dauphinoise Potatoes

Mini Dauphinoise Potatoes are a hearty and satisfying side dish, but to create a well-rounded meal, it’s important to pair them with complementary dishes. Here are some ideas for the perfect accompaniments:

1. Roasted or Grilled Meats:

Mini dauphinoise potatoes pair wonderfully with roasted meats like lamb, beef, or chicken. The rich, creamy texture of the potatoes balances the savory, charred flavors of grilled or roasted meats. A juicy roast chicken or a tender piece of beef tenderloin will make for a spectacular main course when served alongside the dauphinoise.

2. Green Vegetables:

The creaminess of the dauphinoise is perfectly complemented by fresh, slightly bitter green vegetables. Roasted Brussels sprouts, sautéed spinach, or green beans would provide a nice contrast in texture and flavor. The greens also help cut through the richness of the potatoes, creating a balanced plate.

3. Grilled Fish or Shellfish:

For a lighter option, mini dauphinoise potatoes are an excellent side to grilled fish like salmon or a white fish such as cod or halibut. Their mild, flaky texture pairs nicely with the richness of the potatoes. If you’re a fan of shellfish, serving the dauphinoise alongside buttery shrimp or lobster would be a decadent treat.

4. Salads:

A bright, tangy salad can also be a great foil for the richness of dauphinoise potatoes. A simple arugula salad with lemon vinaigrette or a tangy cucumber salad would provide a fresh contrast. The acidity from the vinaigrette helps to cut through the creaminess, providing balance.

5. Sauces and Dips:

To elevate your mini dauphinoise potatoes even further, consider pairing them with a flavorful sauce. A tangy mustard sauce or a rich gravy could complement the potatoes. For a lighter touch, a dollop of sour cream or crème fraîche adds creaminess without overwhelming the dish.

Conclusion

Mini Dauphinoise Potatoes, in all their buttery, creamy glory, are a dish that can easily be adapted to fit various tastes and preferences. Whether you’re looking for a traditional recipe or want to add a creative twist, the variations are endless, from adding herbs and garlic to making them lighter or adding indulgent extras like cheese and bacon.

Storing leftovers is a breeze with a few simple steps to ensure they stay fresh and tasty. Finally, pairing them with the right main dishes and sides, like grilled meats, fresh vegetables, and tangy salads, creates a well-rounded and satisfying meal. With a little creativity and planning, mini dauphinoise potatoes can be enjoyed on repeat-each time a bit different, but always delicious.

FAQs

What Are Mini Dauphinoise Potatoes?

Mini dauphinoise potatoes are a smaller version of the classic French dish, dauphinoise potatoes. The potatoes are thinly sliced, layered with cream, garlic, and cheese, then baked until golden and tender. The ‘mini’ aspect refers to using smaller-sized potatoes, making the dish more individual and easier to serve as a side dish.

Can I Make Mary Berry’s Mini Dauphinoise Potatoes In Advance?

Yes, you can prepare Mary Berry’s mini dauphinoise potatoes ahead of time. You can assemble the dish up to the point of baking and then store it in the fridge for a few hours or overnight.

Just be sure to let it come to room temperature before baking. If baking from cold, you may need to extend the cooking time slightly.

What Type Of Potatoes Are Best For Mini Dauphinoise Potatoes?

Waxy potatoes, like Charlotte or Yukon Gold, are ideal for mini dauphinoise potatoes because they hold their shape well when baked and absorb the creamy sauce without becoming mushy. These potatoes have a smooth texture that pairs beautifully with the richness of the cream.

Can I Use A Different Cheese In Mary Berry’s Mini Dauphinoise Potatoes Recipe?

Yes, you can use a variety of cheeses in place of or in addition to the traditional Gruyère used in Mary Berry’s recipe. Other good options include cheddar, Parmesan, or Comté. These cheeses melt well and provide a rich flavor, but keep in mind that the taste may vary slightly depending on the cheese you choose.

How Can I Make Mary Berry’s Mini Dauphinoise Potatoes Gluten-free?

Mary Berry’s mini dauphinoise potatoes recipe is naturally gluten-free, as it doesn’t include any flour or wheat-based ingredients. Just be sure that the cream and cheese you use don’t contain any added gluten, and check labels if necessary.

Can I Make Mini Dauphinoise Potatoes Without Cream?

While cream is the traditional ingredient to make dauphinoise potatoes rich and velvety, you can substitute it with milk or a dairy-free alternative like almond milk or coconut cream for a lighter version. The flavor will change, but the dish will still be delicious.

How Do I Prevent The Mini Dauphinoise Potatoes From Being Too Watery?

To prevent watery dauphinoise potatoes, make sure to slice the potatoes thinly and evenly, so they cook properly without releasing excess moisture. Using starchy potatoes like Yukon Gold can help absorb the liquid. Additionally, make sure to cook the dish until the sauce is thick and creamy, which should help eliminate excess moisture.

What Can I Serve With Mary Berry’s Mini Dauphinoise Potatoes?

Mini dauphinoise potatoes are a versatile side dish that pairs well with a variety of main courses. They’re perfect with roasted meats like chicken, lamb, or beef, as well as with fish. The richness of the potatoes complements salads or steamed vegetables for a balanced meal.

Can I Freeze Mary Berry’s Mini Dauphinoise Potatoes?

Yes, you can freeze mini dauphinoise potatoes after they are fully cooked. Let them cool completely before transferring them to an airtight container or freezer-safe bag.

When you’re ready to eat, thaw the potatoes in the fridge overnight and reheat in the oven. The texture may change slightly, but the flavor will still be great.

How Long Should I Bake Mary Berry’s Mini Dauphinoise Potatoes?

Typically, Mary Berry’s mini dauphinoise potatoes should be baked in a preheated oven at 180°C (350°F) for about 40-45 minutes. The dish should be golden and bubbly, and the potatoes should be tender when pierced with a fork. If using a larger baking dish or different-sized potatoes, the cooking time may vary.