Mary Berrys Cheese Topped Dauphinois Potatoes Recipes

MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES

Mary Berry's cheese-topped dauphinois potatoes image

Try Mary Berry's cheese-topped dauphinois potatoes recipe plus other Sunday lunch ideas and side dishes

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

750 g King Edward potatoes or other floury potatoes
100 mL double cream
Salt and freshly ground black pepper
Knob of butter
Hard, grated cheese for sprinkling

Steps:

Preheat the oven to 220C/gas mark 7. Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on a processor. Put the stock into a large jug and mix with the cream.
Arrange a layer of potato over the base of the tin, season with salt and freshly ground black pepper, then pour over a little of the stock mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil.
Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25--30 minutes or until golden and tender. Leave to cool, then chill - overnight is best.
Choose a lipped board or tray that's bigger than the roasting tin (so it will catch any juices) and place on a worktop. Carefully tip the roasting tin upside down on to it and remove the paper. Cut the potatoes into even-sized servings, arrange on a greased or paper-lined baking sheet, and sprinkle the cheese on top.
Reheat in an oven preheated to 200C/gas mark 6 for 25-30 minutes or until golden and piping hot.

DAUPHINOISE POTATOES

Dauphinoise potatoes image

Thin slices of potato slow cooked in the oven with cream and garlic - the most decadent of side dishes

Provided by Paul Merrett

Categories Side dish

Time 1h5m

Number Of Ingredients 5

Ingredients

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

Steps:

Heat oven to 190C/170C fan/gas 5.
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

Nutrition Facts : Calories 541 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.35 milligram of sodium

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