There are some dishes that feel like they were made to comfort your soul, and for me, Mary Berry’s Dauphinoise Potatoes is one of those.
I first discovered this recipe on a chilly Sunday evening while flipping through one of Mary’s cookbooks. I was searching for something simple yet luxurious—something that would warm the kitchen and my spirits. This creamy, garlicky, perfectly golden potato dish did just that.
I’d always been a fan of potatoes in every form—mashed, roasted, baked—but there was something magical about thinly sliced layers bathed in cream and garlic, bubbling under a golden top.
And as someone who grew up watching Mary Berry on television, trying her version felt like cooking alongside a dear friend who knew exactly how to make food feel like home.
Since that day, this recipe has become a staple at our dinner table, especially during holidays or when hosting family. It never fails to impress. The beauty lies in its simplicity—no fancy ingredients, no complicated techniques, just honest, hearty cooking that delivers every time.
What I adore most is how versatile it is. It pairs effortlessly with roasts, grilled veggies, or even a crisp salad. And the leftovers (if there are any) taste just as delightful the next day.
Let me share with you how I make Mary Berry’s Dauphinoise Potatoes in my kitchen—along with some personal tips and ideas to make it your own.
What is Mary Berry Dauphinoise Potatoes?
Mary Berry’s Dauphinoise Potatoes is a classic French-inspired dish made with thinly sliced potatoes baked slowly in cream, milk, and garlic. The top becomes golden and crispy, while the inside remains rich, tender, and melt-in-your-mouth creamy.
Why You Should Try This Recipe
- Classic comfort: Creamy, garlicky, and indulgent—perfect for cozy dinners.
- Foolproof: Mary Berry’s recipe is simple, precise, and always turns out beautifully.
- Versatile side: Pairs with everything from roast meats to vegetarian mains.
- Make-ahead friendly: Prepare in advance and reheat when needed.
- Elegant yet rustic: It feels fancy, but it’s incredibly easy to make.
Ingredients Needed to Make Mary Berry Dauphinoise Potatoes
- 1.5 kg (about 3 lbs) floury potatoes (like Maris Piper or Yukon Gold), peeled
- 300 ml (1¼ cups) double cream (heavy cream)
- 200 ml (¾ cup) full-fat milk
- 2 garlic cloves, crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Butter, for greasing the dish and dotting on top
Instructions to Make Mary Berry Dauphinoise Potatoes
- Preheat the oven
Set your oven to 160°C (140°C fan) / 325°F / Gas mark 3. Lightly butter a deep ovenproof baking dish—ceramic or glass both work well. - Slice the potatoes
Peel and slice the potatoes very thinly—about ⅛ inch or 3 mm thick. I use a mandoline for even slices, but a sharp knife works just as well. Do not rinse them; you want the starch to help bind the dish. - Layer the potatoes
Arrange a layer of potato slices at the bottom of the dish. Sprinkle with a pinch of salt and pepper. Repeat this process, layering and seasoning as you go, until all the potatoes are used. - Make the cream mixture
In a saucepan, combine the double cream, milk, and crushed garlic. Warm gently over low heat until it’s just about to simmer—do not boil. - Pour and press
Carefully pour the hot cream mixture over the layered potatoes. Press the top gently with the back of a spoon or spatula to make sure everything is evenly coated and submerged. - Dot with butter
Dot the top with a few small pieces of butter to help achieve a beautiful golden crust. - Bake gently
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden brown and the potatoes are completely tender. - Rest before serving
Let the dish sit for 10–15 minutes before serving. This helps it set and makes slicing easier.
Mary Berry Dauphinoise Potatoes
Ingredients
- 1.5 kg about 3 lbs floury potatoes (like Maris Piper or Yukon Gold), peeled
- 300 ml 1¼ cups double cream (heavy cream)
- 200 ml ¾ cup full-fat milk
- 2 garlic cloves crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tbsp Butter for greasing the dish and dotting on top
Instructions
- Set your oven to 160°C (140°C fan) / 325°F / Gas mark 3. Lightly butter a deep ovenproof baking dish—ceramic or glass both work well.
- Peel and slice the potatoes very thinly—about ⅛ inch or 3 mm thick. I use a mandoline for even slices, but a sharp knife works just as well. Do not rinse them; you want the starch to help bind the dish.
- Arrange a layer of potato slices at the bottom of the dish. Sprinkle with a pinch of salt and pepper. Repeat this process, layering and seasoning as you go, until all the potatoes are used.
- In a saucepan, combine the double cream, milk, and crushed garlic. Warm gently over low heat until it’s just about to simmer—do not boil.
- Carefully pour the hot cream mixture over the layered potatoes. Press the top gently with the back of a spoon or spatula to make sure everything is evenly coated and submerged.
- Dot the top with a few small pieces of butter to help achieve a beautiful golden crust.
- Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden brown and the potatoes are completely tender.
- Let the dish sit for 10–15 minutes before serving. This helps it set and makes slicing easier.
Notes
What Goes Well with Mary Berry Dauphinoise Potatoes
- Roast beef, chicken, or lamb
- Grilled mushrooms or portobellos
- Garlic green beans or sautéed spinach
- A fresh green salad with vinaigrette
- Nut roast or lentil loaf (for a vegetarian main)
- Crusty bread for soaking up the creamy sauce
My Tips to Make the Best Mary Berry Dauphinoise Potatoes
- Use floury potatoes: They absorb the cream better and become wonderfully soft.
- Slice thin and evenly: Uniform slices cook more evenly.
- Don’t rinse the potatoes: You want that natural starch for creaminess.
- Warm the cream mixture: This helps it soak in rather than pool on top.
- Let it rest: Resting after baking allows the dish to set properly.
Easy Variations of Mary Berry Dauphinoise Potatoes
- Cheesy twist: Add grated Gruyère or cheddar between layers or on top.
- Herb-infused: Add thyme or rosemary to the cream mixture.
- Leeks or onions: Thinly sliced leeks or onions add extra flavor between layers.
- Mustard hint: Stir a teaspoon of Dijon mustard into the cream for a subtle tang.
- Lighter version: Use more milk and less cream, though it’ll be slightly less rich.
Best Way to Store Mary Berry Dauphinoise Potatoes
Let leftovers cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 180°C (350°F) until hot, or microwave individual portions. It may firm up in the fridge, so adding a splash of cream or milk when reheating helps restore creaminess.
Nutritional Value (Approximate, per serving)
- Calories: 300–350
- Fat: 20–25g
- Carbohydrates: 30–35g
- Protein: 4–6g
- Fiber: 3g
- Calcium: High, thanks to the cream and milk
FAQs
Can I make this ahead of time?
Yes! Assemble it the day before, cover, and refrigerate. Bake it just before serving or reheat gently.
Can I freeze dauphinoise potatoes?
You can, but the texture may change slightly. Freeze in portions, and reheat in the oven with added cream.
Can I use skim milk?
You can, but it won’t be as rich. Whole milk or a blend of milk and cream works best.
Can I add cheese?
Absolutely. Cheese makes it even more indulgent—try Gruyère, Parmesan, or a sharp cheddar.
Is this gluten-free?
Yes! Just make sure all other ingredients (like butter) are certified gluten-free if needed.
Conclusion
Every time I make Mary Berry’s Dauphinoise Potatoes, I’m reminded of the comfort and joy found in simple cooking. There’s something incredibly satisfying about the aroma of cream and garlic wafting through the kitchen, the way the potatoes soften into buttery layers, and how golden the top gets just as it finishes baking.
This dish always brings people together. I’ve served it at casual weeknight dinners, elegant holiday meals, and everything in between. And without fail, there’s always that moment when someone takes their first bite and says, “Wow.” It’s not flashy. It doesn’t try to do too much. But it delivers—every single time.
What makes it special, I think, is the combination of tradition and ease. Mary Berry has this way of creating recipes that feel timeless yet approachable, and this one is no exception. With just a few ingredients and a little patience, you can create something that tastes like it came from a high-end French bistro.
If you’ve never made dauphinoise before, don’t be intimidated. It’s surprisingly easy. And once you try it, I have a feeling it’ll become one of your favorites too—just like it did for me. Whether you’re feeding a crowd or simply treating yourself to something warm and satisfying, this dish delivers all the cozy, creamy goodness you could want.
So go ahead, give it a try. Slice those potatoes, heat the cream, and trust in the process. Before you know it, you’ll have a bubbling, golden masterpiece that’s as comforting as it is delicious.
And if you’re anything like me, you’ll find yourself going back for seconds—and maybe even thirds.
