Mary Berry Dauphinoise Potatoes Recipe – Creamy, Comforting, and Foolproof

The first time I made these Dauphinoise Potatoes, I didn’t slice the potatoes thin enough. Half the dish was perfect, and the other half was still… well, firm. The sort of firm that makes you pretend it’s “al dente” when really you know you rushed it.

So the next time, I treated the potatoes like delicate paper and sliced them properly thin. And suddenly the whole thing made sense — the cream seeped through the layers, the garlic mellowed beautifully, and the top turned golden in that smug “I know I look good” sort of way.

This version is based on Mary Berry’s classic technique, but with the adjustments I made along the way — the things that actually mattered when I tested it. Let me show you what fixed everything.

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What Makes This Recipe Special

Most Dauphinoise recipes try to overcomplicate things — adding cheese, stock, flour, and all sorts of extras. Mary Berry keeps it elegant: potatoes, cream, garlic, seasoning. That’s it.

Here’s what surprised me in testing:

• Heating the cream first deepens the garlic flavour far more than mixing it cold.
• Waxy potatoes absolutely matter. I tried floury ones once and ended up with mushy layers sliding around like a lasagne that gave up.
• Slow baking at a low temperature makes the sauce thick and silky instead of split or watery. It’s worth the wait — promise.

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INGREDIENTS + WHY THEY MATTER

• Waxy Potatoes (1kg, thinly sliced) – They hold their structure. When I tried starchy potatoes, they crumbled and the dish collapsed.
• Double Cream (300ml) – The richness gives the sauce its silky texture. Single cream split on me once — I won’t do that again.
• Milk (200ml) – Lightens the mixture so it doesn’t turn overly heavy.
• Garlic (2 cloves, minced) – Gives depth and warmth. Fresh is best — dried garlic muted the flavour during long baking.
• Nutmeg (a pinch) – Sounds optional, but it really rounds out the creaminess.
• Butter (for greasing) – Helps prevent sticking and gives that soft golden edge.
• Salt + Pepper – Essential. Underseasoning is the quickest way to make this fall flat.

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Making It Yours (Without Ruining It)

These are all tested swaps — nothing theoretical.

• Lighter version – Use half cream, half milk (texture stays surprisingly good).
• Herb version – Add fresh thyme or rosemary to the cream while heating.
• Cheesy version – Mary Berry doesn’t add cheese, but Gruyère melted between the layers is unreal.
• Bacon version – Crispy pieces between the layers add smoky richness.
• Vegan version – Use oat cream + vegan butter. Works better than coconut milk (too sweet).
• Gluten-free – Naturally GF. Nothing to change.

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

What Went Wrong	Why It Happens	How to Fix It
Potatoes stayed hard	Slices too thick	Aim for 3mm and bake low + slow
Cream curdled	Heated too fast	Gently warm the cream — never boil
Layers slipped apart	Used floury potatoes	Stick to waxy varieties
Sauce turned watery	Too much milk or moisture	Don’t rinse potatoes; use full-fat cream

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HOW TO MAKE MARY BERRY’S DAUPHINOISE POTATOES

1 — Preheat

Preheat your oven to 160°C (320°F).
Butter a medium ovenproof dish.

2 — Slice

Peel the potatoes and slice them thinly — around 3mm.
The slices should fold slightly when you hold them, not flop like paper.

3 — Warm the Cream

In a small saucepan, gently heat the double cream, milk, garlic, nutmeg, salt, and pepper.
Don’t let it boil — the moment I let it bubble, it split.

4 — Layer

Arrange overlapping slices of potato in the dish.
Pour a little warm cream over each layer.
Repeat until everything is used, finishing with cream on top.

5 — Bake

Cover with foil and bake for 1 hour.
Remove foil and bake 30 minutes more until golden and tender.

6 — Rest

Let it sit for 10 minutes. The cream thickens beautifully as it cools.

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TIPS FROM MY KITCHEN

• I warm the cream with garlic for a full 3 minutes — makes a huge difference.
• My old metal dish browns faster than ceramic, so I check early.
• If the top isn’t golden enough, I give it a 1-minute blast under the grill.
• Adding a small pinch of nutmeg is magic — trust me.

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STORAGE + SERVING

• Fridge: Up to 3 days
• Freeze before baking: Up to 2 months (best method)
• Freeze after baking: Works, but softens slightly
• Reheat: 160°C for 20–25 minutes
• Pairs perfectly with: roast beef, lamb, salmon, chicken, or simple steamed greens

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FAQS

1. What are Dauphinoise Potatoes?

Dauphinoise Potatoes is a classic French dish made with thinly sliced potatoes baked in cream, garlic, and sometimes nutmeg. The result is a rich, velvety, melt-in-the-mouth potato bake with a lightly golden top.

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2. What makes Mary Berry’s Dauphinoise Potatoes different?

Mary Berry’s version is known for its simplicity: no cheese, no unnecessary extras — just potatoes, cream, garlic, and seasoning. It stays closest to the traditional French method while remaining easy enough for home cooks.

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3. Can I make Mary Berry Dauphinoise Potatoes ahead of time?

Yes, Dauphinoise Potatoes can be made ahead. Assemble the dish fully, cover it, and refrigerate for up to 24 hours before baking. Add 10–15 minutes of extra baking time if cooking from chilled.

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4. Can you freeze Dauphinoise Potatoes before baking?

Yes. Assemble the dish but do not bake it. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking as usual.

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5. Can you freeze Dauphinoise Potatoes after cooking?

Yes, but the texture may soften slightly. Freeze cooled portions in airtight containers for up to 2 months. Reheat in the oven at 160°C (320°F).

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6. What are the best potatoes for dauphinoise?

Waxy potatoes like Maris Piper, Charlotte, or Yukon Gold work best because they hold their shape while absorbing the cream beautifully.

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7. Do I need to parboil the potatoes first?

No. For traditional Dauphinoise, the potatoes are sliced thinly and baked raw in the cream mixture.

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8. How thin should I slice the potatoes?

Slice the potatoes to 3mm thick. This ensures even cooking and helps the cream absorb properly.

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9. Can I make Dauphinoise Potatoes without a mandoline?

Absolutely. A sharp knife will work well — just try to keep the slices even for consistent cooking.

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10. Can I add cheese to Mary Berry’s Dauphinoise Potatoes?

Yes. While Mary Berry’s version is cheese-free, you can add Gruyère, cheddar, parmesan, or Comté between the layers or on top for extra indulgence.

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11. Can I make Dauphinoise Potatoes without cream?

Yes. Replace part or all of the double cream with milk, evaporated milk, or stock, but note the texture will be less luxurious.

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Similar Recipes You May Like:

• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Mashed Potatoes
• Mary Berry Boulangère Potatoes Recipe

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