Savor the Essence of Classic French Cuisine with Mary Berry’s Dauphinoise Potatoes Recipe

Today, I’m excited to share one of my all-time favorite side dishes, Mary Berry’s Dauphinoise Potatoes. This creamy potato dish is the perfect addition to a Sunday lunch. Especially when you pair it with succulent duck breasts in a cherry sauce. It’s also an excellent choice for elevating any special meal. While you can’t make this dish too far ahead, I promise it’s worth the effort for the fantastic flavors you’ll experience. So, let’s gather all the ingredients and create this irresistible side together.

How to Make Mary Berry Dauphinoise Potatoes Recipe Overview:

Cooking Time: Approximately 1 hour

Serving Quantity: 6-8 servings


  • Double cream : 450 ml (¾ pint) 
  • Parmesan cheese : 75g (2.5 oz), grated
  • Sweet potatoes : 1 kg (2.2 lbs), peeled
  • King Edward potatoes : 1 kg (2.2 lbs), peeled
  • Chicken or vegetable stock : 225 ml (⅓ pint) 


  1. Preheat your oven to 220°C (Fan 200°C/Gas 7).
  2. Start by peeling the sweet potatoes and King Edward potatoes. Once peeled, slice them very thinly. You can use a sharp knife, but for quicker and more consistent results, a food processor with a slicing blade works wonders.
  3. In a saucepan, heat the double cream and chicken or vegetable stock over medium heat until it’s just about to come to a boil. This will infuse the cream with flavor and ensure a creamy, luscious result.
  4. Arrange a layer of sliced potatoes in the buttered ovenproof dish, slightly overlapping them. Season with salt and pepper. Repeat the layering process until you’ve used all the potatoes.
  5. Pour the hot cream and stock mixture over the layered potatoes. Ensure it’s distributed evenly. Top the dish with the grated Parmesan cheese.
  6. Place the dish in the preheated oven and bake for about 45-50 minutes or until the potatoes are tender and the top is beautifully golden and bubbling.
  7. Once done, remove the Dauphinoise Potatoes from the oven and allow them to rest for a few minutes before serving. This will allow the flavors to meld together.

Nutritional Value (per serving):

Calories: 480 kcal

Carbohydrates: 42g

Protein: 7g

Fat: 32g

Fiber: 5g

Sugar: 7g

Tips and Tricks : 

Even Slicing is Key: To ensure uniform cooking, slice your potatoes as thinly and evenly as possible. A mandoline slicer can be a handy tool for achieving consistent results.

Mix Potato Varieties: Combining sweet potatoes with King Edward (or other starchy potatoes) adds both color and flavor complexity to the dish. Don’t be afraid to experiment with different potato varieties for unique flavor profiles.

Temperature Control: Keep a close eye on the oven temperature. High heat is crucial to achieve that golden, crispy top but avoid overheating to prevent burning.

Season as You Layer: Season each layer of potatoes with salt and pepper as you stack them in the dish. This ensures that every bite is perfectly seasoned.

Let It Rest: Allow the Dauphinoise Potatoes to rest for a few minutes after removing them from the oven. This helps the dish set, making it easier to serve in neat slices.

Quality Ingredients Matter: Opt. for high-quality ingredients, especially when it comes to the Parmesan cheese and cream. Using fresh, well-sourced components will elevate the overall flavor.

By following these tips and tricks, you’ll master Mary Berry’s Dauphinoise Potatoes and create a memorable, gourmet side dish that’s sure to impress your guests. Enjoy the creamy, cheesy perfection!

Also try: Mary Berry’s Delectable Vegetable Lasagne Recipe


Can I use other types of potatoes for this recipe?

While King Edward potatoes are ideal, you can substitute them with Yukon Gold or russet potatoes for similar results.

Can I make this dish in advance?

Mary Berry recommends cooking it immediately to prevent browning of the potatoes. However, you can prepare the layers and refrigerate them separately, then assemble and bake right before serving.

What can I serve with Dauphinoise Potatoes?

This dish pairs beautifully with roasted meats like duck, chicken, or beef. It also works well as a luxurious side for holiday feasts.

Can I use single cream instead of double cream?

While double cream provides a richer result, you can use single cream if you prefer a lighter version.

Can I freeze leftovers?

Dauphinoise Potatoes are best enjoyed fresh. Freezing may alter the texture, so it’s not recommended.


Mary Berry’s Dauphinoise Potatoes are a true delight, elevating any meal into a gourmet experience. Creamy, cheesy, and wonderfully indulgent, they’re the perfect side dish for special occasions or when you want to add a touch of elegance to your Sunday lunch. So, go ahead and treat yourself and your loved ones to this classic French-inspired potato masterpiece.

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