Mary Berry Mini Dauphinoise Potatoes

I first tried making these mini dauphinoise potatoes for a Sunday roast when my big roasting dish mysteriously vanished (long story involving a lasagne, a neighbour, and poor memory). With only individual pudding moulds left, I had no choice but to go mini—and honestly, I might never go back.

But here’s the truth: my first batch was a hot mess. I didn’t soak the potatoes, didn’t grease the moulds properly, and ended up with cheesy glue bombs stuck like cement. Let me show you how I fixed that—and how these turned into the dreamiest little stacks of creamy, golden-edged joy.

What Makes This Recipe Special

This one’s clever for a few reasons:

• The portion control is sneaky genius. Everyone gets their own perfectly crisp-topped tower—no fighting over corners.
• The double cream and garlic combo? Just the right level of indulgent without going greasy. I was surprised by how well the garlic mellowed during baking.
• And that hidden base layer of cheese? Game-changer. It caramelises and adds a savoury pop right at the bottom.

Most dauphinoise recipes go big and sloppy. This one’s neat, bold-flavoured, and surprisingly easy to pull off once you get the hang of the layering.

INGREDIENTS + WHY THEY MATTER

• Mature Cheddar (115g) – Sharp and tangy. I tested mild cheese first—too bland. Aged cheddar brings depth and golden crunch.
• Double Cream (300ml) – No milk here. Full-fat cream gives the luscious texture we’re after. Anything lighter just split on me.
• Garlic (1 clove) – Just enough to perfume the whole thing without overpowering it.
• Butter (30g, melted) – Greasing the moulds with this helps them release like a dream.
• Medium Potatoes (700g) – Waxy varieties like Charlotte or Maris Peer hold their shape best. I tried floury ones—they turned to mush.

Making It Yours (Without Ruining It)

• Cheese swap: Gruyère adds a nutty richness. Parmesan gives a salty hit on top. I sometimes do a half-and-half cheddar/Gruyère mix.
• Dairy-free: Oatly Creamy Oat works okay texture-wise but misses that buttery richness. Still decent with a DF cheese like Violife.
• No metal moulds? Use a muffin tin (well-buttered) or ramekins. Just don’t skip the baking paper base or they’ll cling for dear life.
• Herb twist: A pinch of thyme or rosemary in the cream is lovely—but go light or it overpowers.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes stuck to the mould	Skipped the baking paper base	Always butter + line the base with parchment
Mushy texture	Used floury potatoes like King Edward	Stick to waxy types like Charlotte
Too bland	Forgot to season each layer	Salt and pepper between every layer
Greasy pools on top	Overdid the cream	Stick to 300ml—don’t be tempted to add more

HOW TO MAKE MARY BERRY’S MINI DAUPHINOISE POTATOES

1. Prep oven + moulds: Preheat to 200°C (180°C Fan). Grease 8 metal dariole moulds with melted butter. Place a square of baking paper in each base.
2. Mix the cream: Stir grated garlic into cream. Season generously with salt and pepper.
3. Start layering: Sprinkle a bit of cheese into the base of each mould. Add a layer of potatoes. Drizzle over cream. Repeat layers—potato, cream, seasoning—until full.
4. Bake covered: Cover moulds tightly with foil. Bake on a tray for 30 minutes.
5. Uncover + cheese it: Remove foil. Add remaining cheese to tops. Bake another 15–20 minutes until golden.
6. Let rest + serve: Cool in moulds for 5–10 mins. Run a small knife around the edge, flip onto plates, peel off paper. Serve hot.

TIPS FROM MY KITCHEN

• I always soak the potato slices in cold water for 20 mins, then pat them dry. Makes a massive difference in texture.
• Use a mandoline if you’ve got one—my first go slicing by hand was uneven and patchy in doneness.
• I pop mine under the grill for a final 2 mins if the tops aren’t golden enough.
• If you’re using ramekins, place a weight (like a smaller tin) on top for the first 10 mins to compress the layers.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 2 days.
• Freeze: Wrap individually and freeze for up to 2 months. Defrost in fridge overnight.
• Reheat: Oven at 180°C, covered with foil, for 5–10 mins. Crisp under grill if needed.
• Serve with: Roast meats, seared greens, or a dollop of Dijon crème fraîche.

FAQs – Real Query Answers

Q: Can I make these ahead of time?
A: Yes! Bake, cool, then chill in the fridge. Reheat gently in the oven. They hold their shape beautifully once set.

Q: What’s the best potato for dauphinoise?
A: Waxy potatoes like Charlotte, Desiree, or Maris Peer. Avoid floury ones—they fall apart.

Q: Can I make this in a big dish instead?
A: You can—but reduce the cream slightly or it may get soggy. Baking time will be closer to 1 hour total.

Q: My tops aren’t browning—help?
A: Hit them with the grill for 2–3 minutes at the end. Works a treat.

Q: Do I have to peel the potatoes?
A: Technically no, but the skin can make the layers tough and less elegant. I always peel.

Try More Recipes:

• Mary Berry Garlic Roasted Potatoes with Rosemary
• Mary Berry Cauliflower Potato Cakes Recipe
• Mary Berry Avocado, Beetroot and Prawn Stack
• Mary Berry Chilli and Coriander Chicken Recipe