Mary Berry’s five-ingredient dauphinoise potatoes are perfect with Sunday lunch

Dauphinoise potatoes are best known for their rich, creamy texture and impressive layered appearance.

Coined by the French, the term refers to a casserole of potatoes served with heavy cream and cheese, all of which are staple comfort foods loved by Britons.

The classic dish can be paired with almost anything, though according to Mary Berry, it is best served with roasted meat.

She 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.”

Her simple recipe requires just five ingredients and can be made days in advance, though she warned that the dish should be cooked “all at once” to prevent potatoes from turning brown after being sliced.

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Ingredients

For six to eight servings:

• 750g sweet potatoes, peeled
• 750g King Edward potatoes, peeled
• 300ml (half a pint) double cream
• 150ml (one-quarter of a pint) chicken or vegetable stock
• 50g parmesan cheese, grated

For the perfect dauphinoise, take time to preheat the oven to 220C, before greasing a 2-2.4l shallow, ovenproof dish with butter.

Then, slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.

Carefully arrange one layer of mixed potatoes in the buttered dish before seasoning with salt and pepper, then drizzle over a little cream and stock.

Continue to layer the potatoes, cream, and stock until all of the ingredients have been used.

Gently push the potatoes down into the liquid using your hands to ensure they are all covered, then sprinkle with the cheese and cover with foil.

Leave to bake in the preheated oven for about 40 minutes before removing the foil, then continue to cook for another 25 to 30 minutes, or until golden brown.

Ensure the spuds are cooked through before removing the dish from the oven, and allow them to stand for five minutes before serving.

Mary said: “The dauphinoise can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven without the foil for about 20-30 minutes, or until piping hot.” The dish can be frozen once cooked and fully cooled.