Really Good Potato Dauphinoise


  • 750g (1lb 10 oz.) sweet potatoes, peeled
  • 750g (1lb 10oz) King Edward potatoes, peeled
  • 300ml (½ pint) double cream
  • 150ml (¼ pint) chicken or vegetable stock
  • 50g (2 oz.)Parmesan cheese, grated

Can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven (r8ooC/Fan r6ooC/Gas 4) without the foil for about 20-30 minutes, or until piping hot. Freezes well cooked.

Slide on to the second set of runners in the roasting oven for about 30 minutes. Remove the foil and cook for a further 25minutes

Really Good Potato Dauphinoise

Serves 6-8

Dauphinoise potatoes make a nice change with a Sunday lunch, especially if you are serving duck (try them with Duck breasts with cherry sauce on page 143) or if you are preparing a slighter smarter lunch than usual. To make ahead you need to cook it at once, otherwise the potato slices will turn brown


  1. Preheat the oven to 220°C/Fan 200°C/Gas 7·You will need a 2-2.4litre 3 ½ - 4 pint shallow ovenproof dish, buttered.

  2. Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
  3. Arrange one layer of mixed potatoes in the buttered dish. Season with salt and pepper and drizzle over a little cream and stock.
  4. Continue to layer the potatoes and cream and stock until you have  used all the ingredients. Push the potatoes down into the liquid using your hands so they are all covered. Sprinkle with the cheese and cover with foil.
  5. Bake in the preheated oven for about 40 minutes. Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are  cooked through.

  6. Leave to stand for 5 minutes before serving.


This recipe is taken from: Mary Berry's Family Sunday Lunches