Mary Berry's dauphinoise potatoes combine thinly sliced King Edward and sweet potatoes layered with double cream, chicken stock, and Parmesan cheese. Baked covered for 40 minutes then uncovered for 25–30 minutes, the result is a golden, creamy gratin that's richer and more texturally complex than the traditional French version.

Few dishes signal "special occasion" quite like a bubbling tray of dauphinoise potatoes pulled from the oven. And when Mary Berry  Cordon Bleu-trained culinary icon and beloved figure of British home cooking  puts her stamp on a classic, home cooks pay attention.

Recipe Overview

Detail

Info

Prep Time

20 minutes

Cook Time

65–70 minutes

Servings

6

Difficulty

Easy

Calories (est.)

~380 per serving

Storage

3 days (fridge), 3 months (freezer)

Best For

Sunday lunches, dinner parties

What Are Dauphinoise Potatoes  And Where Did They Come From?

Dauphinoise potatoes, or gratin dauphinois, originate from the Dauphiné region of southeastern France  a historic territory now covering the departments of Isère, Drôme, and Hautes-Alpes.

The dish was first officially documented on July 12, 1788, when the Duke of Clermont-Tonnerre served it to his officers in the town of Gap. That early version was modest: thinly sliced potatoes cooked in whole milk with garlic. No cream, no cheese.

Over the centuries, the recipe evolved. Cream replaced milk. Gruyère and Parmesan appeared in certain regional variations. By the time the dish reached British kitchens, it had become the rich, golden gratin we know today  a go-to for Sunday lunches and festive menus alike.

Traditional French ingredients include:

• Floury potatoes (Charlotte or Monalisa varieties in France)
• Whole milk or a milk-cream mixture
• Garlic
• Salt and pepper
• Optional: aged cheese for a gratin effect

What Makes Mary Berry's Dauphinoise Potatoes Different?

Mary Berry's version, published in Mary Berry's Family Sunday Lunches, departs from tradition in one key way: she uses both King Edward and sweet potatoes in equal quantities.

This combination achieves something the classic recipe doesn't:

• King Edwards provide the fluffy, starchy base that absorbs the cream beautifully
• Sweet potatoes add natural sweetness, a softer texture, and warm colour
• Parmesan on top creates a golden, savory crust that contrasts with the creamy layers underneath

The result is visually striking and more complex in flavor. Gordon Ramsay uses a similar sweet potato approach in his version, suggesting this is a technique gaining credibility beyond Mary Berry's kitchen.

Mary Berry's Dauphinoise Potatoes: Ingredients

What You'll Need

Produce:

• 750g (1 lb 10 oz) King Edward potatoes, peeled
• 750g (1 lb 10 oz) sweet potatoes, peeled

Dairy & Fats:

• 300ml (½ pint) double cream
• 150ml (¼ pint) chicken or vegetable stock
• Butter (for greasing the dish)
• Parmesan cheese (for topping)

Seasoning:

• Salt and black pepper to taste

Ingredient Substitutions

Original Ingredient

Substitution

Notes

King Edward potatoes

Maris Piper

Similar floury texture

Sweet potatoes

All King Edwards

Traditional result

Double cream

Single cream

Less rich, thinner sauce

Chicken stock

Vegetable stock

Makes it vegetarian

Parmesan

Gruyère or Cheddar

Slightly different flavor

Butter

Dairy-free spread

For dairy-free option

Equipment Needed

• Large baking dish (approx. 30 x 20cm)
• Sharp knife, mandolin, or food processor with slicing blade
• Aluminum foil
• Measuring jug
• Cutting board

How to Make Mary Berry's Dauphinoise Potatoes: Step-by-Step

Step 1: Preheat and Prepare

Preheat your oven to 160°C fan / 180°C / Gas Mark 4. Generously butter your baking dish.

Step 2: Slice the Potatoes

Peel both types of potatoes and slice them very finely  approximately 3mm thick. A mandolin or food processor gives the most consistent results. Uniform slices ensure even cooking throughout.

Step 3: Layer the Potatoes

Alternate layers of King Edward and sweet potato slices in the buttered dish. Season each layer with salt and black pepper as you go. Don't skip seasoning between layers  this is where flavor is built.

Step 4: Add the Liquid

Mix the double cream and stock together, then pour evenly over the layered potatoes. Press down firmly on the mixture to compress the layers and ensure the liquid seeps through.

Step 5: Top with Parmesan

Cover the top generously with grated Parmesan cheese.

Step 6: Bake

• First 40 minutes: Cover tightly with aluminum foil and bake
• Final 25–30 minutes: Remove the foil and bake uncovered until the top is deep golden brown and the potatoes are tender when tested with a knife

How to Tell When It's Done

The dish is ready when:

• The top is golden and lightly crisp
• A sharp knife slides through the layers without resistance
• The edges are bubbling gently

Mary Berry's Top Tips for the Best Results

• Slice consistently thin. Thick slices won't cook through evenly, leaving the centre underdone while the top browns.
• Press the layers down. Compressing the potatoes before baking gives a more structured, sliceable gratin.
• Use fresh Parmesan. Pre-grated Parmesan doesn't melt as well and won't give you the same golden crust.
• Don't rush the foil stage. The first 40 minutes covered is what steams the potatoes through  removing foil early leads to a dry, undercooked base.
• Rest before serving. Like most baked dishes, dauphinoise benefits from 10–15 minutes resting time, which makes it easier to portion and improves the texture.

Common Mistakes to Avoid

Mistake

Why It Matters

Fix

Slicing potatoes too thick

Uneven cooking

Aim for 3mm slices

Skipping seasoning between layers

Bland result

Season every layer

Using low-fat cream

Sauce won't emulsify properly

Stick to double cream

Removing foil too early

Dry, crusty top, raw centre

Keep foil on for full 40 minutes

Not pressing layers down

Uneven texture, gaps

Compress before adding liquid

Using the wrong potato variety

Waxy potatoes won't absorb cream

Use floury varieties only

What Should You Serve with Dauphinoise Potatoes?

Mary Berry's dauphinoise works beautifully alongside:

Meat mains:

• Slow-roasted leg of lamb
• Roast beef with horseradish
• Pan-seared duck breast
• Whole roast chicken

Vegetables:

• Steamed green beans or tenderstem broccoli
• Wilted spinach with garlic
• Glazed carrots

What Wine Pairs Well with Dauphinoise Potatoes?

The richness of the cream and Parmesan calls for wines with structure and depth:

• Red: Claret (Bordeaux), Côtes du Rhône (Syrah/Grenache blend), Minervois
• White: White Burgundy (Chardonnay), Viognier

Can You Make Dauphinoise Potatoes Ahead of Time?

Yes  and it's actually recommended. Making this dish a day ahead allows the flavors to deepen and makes portioning much cleaner.

Make-ahead instructions:

1. Bake fully, then allow to cool completely
2. Cover and refrigerate for up to 24 hours
3. Reheat covered at 160°C fan for 20–25 minutes, then remove foil for a further 10 minutes

Can you freeze dauphinoise potatoes?
Yes, though the texture changes slightly. Freeze for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat as above. Expect a softer texture after freezing  the cream sauce can separate slightly, though stirring helps.

Dietary Variations

Dairy-Free Dauphinoise Potatoes

Replace double cream with unsweetened cashew cream or full-fat coconut cream. Use dairy-free spread to grease the dish and top with dairy-free cheese. The flavor profile changes noticeably, but the texture remains creamy.

Gluten-Free Dauphinoise Potatoes

Good news: this dish is naturally gluten-free. No modifications needed  just check that your stock is certified gluten-free.

Vegan Dauphinoise Potatoes

Combine dairy-free cream, vegetable stock, and nutritional yeast for a savory, cheese-like flavor. Layer with thinly sliced potatoes and top with breadcrumbs (gluten-free if needed) for crunch.

Nutrition Information (Per Serving, Approx.)

Nutrient

Amount

Calories

~380 kcal

Carbohydrates

34g

Fat

22g

Protein

8g

Saturated Fat

13g

Sodium

~450mg

Frequently Asked Questions

What potatoes does Mary Berry use in her dauphinoise recipe?
Mary Berry uses equal quantities of King Edward and sweet potatoes  750g of each. King Edwards provide a fluffy, starchy base, while sweet potatoes add natural sweetness and color. Maris Piper is the best substitute if King Edwards are unavailable.

Why does Mary Berry add sweet potato to dauphinoise?
Sweet potatoes make the dish more visually striking and add a subtle sweetness that balances the richness of the cream and Parmesan. They also create a slightly softer texture in contrast to the fluffier King Edwards.

What temperature should dauphinoise potatoes be cooked at?
Mary Berry bakes her dauphinoise at 160°C fan / 180°C / Gas Mark 4  first covered with foil for 40 minutes, then uncovered for 25–30 minutes until golden.

Can dauphinoise potatoes be made the night before?
Yes. Bake the dish fully, cool completely, and refrigerate overnight. Reheat covered at 160°C fan for 20–25 minutes, then uncovered for 10 more minutes to refresh the crust.

How long do leftover dauphinoise potatoes last in the fridge?
Stored in an airtight container, leftovers keep for up to 3 days in the refrigerator.

Can you freeze Mary Berry's dauphinoise potatoes?
Yes, for up to 3 months. Expect a slight change in texture after freezing  the cream sauce may separate slightly. Thaw overnight in the fridge before reheating.

What is the difference between dauphinoise potatoes and scalloped potatoes?
Dauphinoise potatoes use cream and are typically topped with cheese for a gratin finish. Scalloped potatoes traditionally use a milk-based white sauce. Dauphinoise is richer and has French origins; scalloped potatoes are more common in North American cooking.

How do you stop dauphinoise potatoes from being watery?
Use floury potatoes (King Edward or Maris Piper), slice them thinly and evenly, and avoid waxy varieties like new potatoes. Pressing the layers down firmly before baking also reduces excess moisture.

What is the origin of dauphinoise potatoes?
The dish was first documented on July 12, 1788, when the Duke of Clermont-Tonnerre served it to his officers in Gap, France. It originated in the Dauphiné region of southeastern France.

Is dauphinoise potatoes the same as gratin dauphinois?
Yes. "Dauphinoise potatoes" and "gratin dauphinois" refer to the same dish. The British term is "dauphinoise potatoes"; the French call it gratin dauphinois. Both describe thinly sliced potatoes baked in cream.