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Mary Berry’s Mini Dauphinoise Potatoes

Layers of potato and cheese are baked in a garlic cream sauce in this mini version of the classic Dauphinoise potato dish.

From the book


These are a joy – individual moulds of dauphinoise! And they are an easy way to serve potatoes for a special supper. Dariole moulds are little domed metal pudding moulds which are so useful and perfect for all sorts of dishes, including small syrup sponge puddings, pâté and panna cotta.

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30g (1oz) butter, melted
300ml (½ pint) pouring double cream
1 garlic clove, finely grated
700g (1lb 9oz) medium potatoes, peeled and cut into very thin slices
115g (4oz) mature Cheddar, grated

Essential kit

You will need: 8 metal dariole pudding moulds.


Preheat the oven to 200°C/180°C Fan/Gas 6 and grease 8 metal dariole pudding moulds with the melted butter. Cut 8 small squares of non-stick baking paper and place one in the base of each mould.

Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.

Using half the cheese, place some in the base of each of the moulds. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little seasoning in between the layers, until finished.

Cover the tops of each mould with foil and seal tightly. Put the moulds on a baking sheet (foil side up!) and bake in the preheated oven for about 30 minutes.

Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.

Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert on to a plate. Carefully remove the mould and paper. Serve hot.

Mary’s Tips: Can be cooked up to an hour ahead. Reheat to serve. Not suitable for freezing.


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