Roast potatoes may be the traditional side dish to go alongside a Sunday roast, but Mary Berry has suggested a “really good” creamier alternative.
Dauphinoise potatoes are a French dish known as the ultimate comfort food as they are made with cream and cheese but go perfectly with any roasted meat.
Writing in her cookbook ‘Family Sunday Lunches,’ Mary Berry said: “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 buttery and delicious but this recipe is incredibly easy to cook as all you need are five simple ingredients you likely already have in your kitchen.
The secret to making dauphinoise potatoes according to Mary Berry is using floury potatoes such as King Edward or Russet as they absorb more flavour and also break down easily when baked so you get a creamier texture for this tender dish.
Instructions
Preheat the oven to 220C or Gas Mark 7 and then butter the ovenproof dish.
Peel the potatoes, rinse under cold water and then dry thoroughly with a paper towel. Then, slice the potatoes very thinly either by hand or with the slicer attachment on a food processor.
Mix the stock and cream together in a jug. Arrange one layer of potatoes in the buttered dish, season with salt and pepper, then pour over a little of the creamy stock mixture.
Continue layering and pour the creamy stock mixture a little at a time until you have used all the ingredients. Push the potatoes down into the liquid using your fingers to make sure they are fully immersed in the liquid.
Sprinkle the parmesan cheese on top and cover the dish tightly with foil.
Bake in the preheated oven for 40 minutes, then remove the foil and cook for another 25 to 30 minutes until the top is golden brown and the potatoes are fully cooked through.
Once ready, take out the oven and leave to rest for five minutes, then your mouth-watering dauphinoise potatoes are ready to serve.
