Mary Berry’s Mini Dauphinoise Potatoes
Layers of potato and cheese are baked in a garlic cream sauce in this mini version of the classic Dauphinoise potato dish.
Introduction
These are a joy – individual moulds of dauphinoise! And they are an easy way to serve potatoes for a special supper. Dariole moulds are little domed metal pudding moulds which are so useful and perfect for all sorts of dishes, including small syrup sponge puddings, pâté and panna cotta.
Ingredients
| 30g (1oz) | butter, melted |
| 300ml (½ pint) | pouring double cream |
| 1 | garlic clove, finely grated |
| 700g (1lb 9oz) | medium potatoes, peeled and cut into very thin slices |
| 115g (4oz) | mature Cheddar, grated |
Essential kit
You will need: 8 metal dariole pudding moulds.
Method
Preheat the oven to 200°C/180°C Fan/Gas 6 and grease 8 metal dariole pudding moulds with the melted butter. Cut 8 small squares of non-stick baking paper and place one in the base of each mould.
Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.
Using half the cheese, place some in the base of each of the moulds. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little seasoning in between the layers, until finished.
Cover the tops of each mould with foil and seal tightly. Put the moulds on a baking sheet (foil side up!) and bake in the preheated oven for about 30 minutes.
Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.
Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert on to a plate. Carefully remove the mould and paper. Serve hot.
Mary’s Tips: Can be cooked up to an hour ahead. Reheat to serve. Not suitable for freezing.
