Mary Berry's 5-ingredient potato dish is 'really good' for Sunday lunch
Mary Berry's dauphinoise potatoes recipe is a delicious side dish that's perfect for serving up at a Sunday lunch or any other special occasion - the whole family will love it
While roast potatoes are a classic accompaniment to a Sunday roast, culinary queen Mary Berry has proposed a "really good" creamier option. Dauphinoise potatoes, a French delicacy known as the ultimate comfort food, are crafted with cream and cheese and pair splendidly with any roasted meat.
In her cookbook 'Family Sunday Lunches,' Mary Berry wrote: "Dauphinoise potatoes make a nice change with a Sunday lunch, especially if you are serving duck (try them with Duck breasts with cherry sauce), or if you are preparing a slighter smarter lunch than usual."
Not only are dauphinoise potatoes rich and scrumptious, but this recipe is also remarkably simple to prepare, requiring just five basic ingredients that you probably already have in your kitchen.
Mary Berry's secret to perfect dauphinoise potatoes is to use floury varieties like King Edward or Russet, which soak up more flavour and break down effortlessly when baked, resulting in a creamier consistency for this succulent dish, reports the Express.
How to make Mary Berry's dauphinoise potatoes
Ingredients
750g of King Edward potatoes (or other floury potatoes)
300ml of double cream
150ml of chicken or vegetable stock
50g of grated parmesan cheese
Knob of butter
Kitchen equipment needed
Oven proof dish
Instructions
Start by peeling the potatoes, rinsing them under cold water, and then drying them thoroughly with kitchen paper. Next, slice the potatoes very thinly, either manually or using the slicer attachment on a food processor.
Combine the stock and cream in a jug. In a buttered dish, arrange a layer of potato slices, season with salt and pepper, and drizzle over some of the creamy stock mixture.
Continue the layering process, gradually adding the creamy stock mixture until all ingredients are used. Ensure the potatoes are fully submerged in the liquid by pressing them down with your fingers.
Next, sprinkle the parmesan cheese on top and securely cover the dish with foil. Place the dish in the preheated oven for 40 minutes, then remove the foil and continue cooking for an additional 25 to 30 minutes until the top is golden brown and the potatoes are thoroughly cooked.
Once done, remove from the oven and allow it to rest for five minutes. Your delectable dauphinoise potatoes are now ready to be served.
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