Mary Berry Mini Dauphinoise Potatoes

This easy and delicious Mary Berry Mini Dauphinoise Potatoes recipe is a quick and nutritious side dish that brings a creamy, cheesy delight to your table. With just a few common ingredients, you can enjoy individual servings topped with crispy cheese, making it perfect for any occasion!

This Mini Dauphinoise Potatoes Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 30g butter, melted
• 300ml pouring double cream
• 1 garlic clove, finely grated
• 700g medium potatoes, peeled and cut into very thin slices
• 115g mature Cheddar, grated

How To Cook Mini Dauphinoise Potatoes :

1. Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6). Grease 8 metal dariole pudding moulds with melted butter. Cut 8 small squares of non-stick baking paper and place one in the base of each mould.
2. Prepare the Cream Mixture: In a jug, mix the double cream with the grated garlic. Season with salt and freshly ground black pepper.
3. Layer the Ingredients: Using half of the grated cheese, place some in the base of each mould. Add a slice of potato on top, then pour over a little garlic cream. Continue layering the potatoes and cream, adding a little seasoning between each layer, until the moulds are full.
4. Bake Covered: Cover the tops of each mould with foil, sealing tightly. Place the moulds on a baking sheet (foil side up) and bake in the preheated oven for about 30 minutes.
5. Bake Uncovered: Remove the foil and sprinkle the tops with the remaining cheese. Bake uncovered for an additional 15–20 minutes, until the potatoes are cooked through and the cheese is golden brown.
6. Serve: Allow the potatoes to sit in the moulds for a few minutes until bubbling stops. Run a small palette knife around the edge of each mould and invert onto a plate. Carefully remove the mould and paper. Serve hot.

Recipe Tips

• Use a Mandoline: For even cooking, slice the potatoes as thinly as possible. A mandoline slicer helps achieve uniform slices, ensuring they cook evenly and become perfectly tender.
• Soak the Potatoes: To remove excess starch, soak the sliced potatoes in cold water for 20 minutes before layering them. This helps them stay firm and prevents them from becoming mushy.
• Season Between Layers: Don’t forget to season each layer with salt and pepper. This ensures the entire dish is well-flavoured, not just the top.
• Let Them Rest: After baking, let the mini dauphinoise potatoes sit in the moulds for a few minutes before serving. This allows the layers to set, making them easier to remove from the moulds.
• Experiment with Cheese: While mature Cheddar is delicious, try mixing in other cheeses like Gruyère or Parmesan for added flavour. Different cheeses can give your dish a unique twist.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover mini dauphinoise potatoes cool until they are at room temperature. Then, put them in an airtight container and store them in the fridge for up to 2 days.
• Freeze: Wrap them tightly in cling film or foil. They can be frozen for up to 2 months. To thaw, place the potatoes in the fridge for several hours or overnight before serving.
• Reheating: To reheat leftover mini dauphinoise potatoes , preheat your oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil to keep them moist, and reheat for about 5 minutes or until heated through.

Nutrition Facts

Serving Size: 1 serving (approx. 113g)

• Calories: 269
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 47mg
• Sodium: 440mg
• Potassium: 373mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Roast Potatoes
• Mary Berry French Buttered Potatoes
• Mary Berry Roasted Sausage and Potato Supper
• Mary Berry Lasagne Express
• Mary Berry Lemon Sole With Fennel Slaw