Make Mary Berry's 'easy' dauphinoise potatoes with just six ingredients

Indulging in a generous portion of creamy, cheese-laden potatoes is difficult to pass up, particularly when they're home-made from the ground up. Not to be mistaken with potatoes au gratin - which feature slices of pre-cooked (typically boiled) potato baked in cream and crowned with cheese - dauphinoise is created from finely sliced, raw potatoes that bubble away in a luscious sauce.

This timeless French creation serves as the ideal accompaniment to virtually any dish, and one that culinary legend Mary Berry has perfected with her fail-safe recipe. Featured in her cookbook Mary Makes It Easy, the baking maestro described the potatoes as "a joy" to prepare.

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She replaces a conventional large baking dish with individual dariole moulds so that they are even more certain to wow on those memorable occasions, reports the Express.

Dauphinoise potatoes recipe

Ingredients include:

• 30g butter, melted
• 300ml double cream
• One garlic clove, crushed
• Salt and fresh black pepper
• 115g mature Cheddar, grated
• 700g medium potatoes, peeled and sliced very thinly

How to make dauphinoise potatoes

First ensure everything is prepped: peel and slice the potatoes into extremely thin rounds (a mandolin slicer can be utilised for this) and preheat the oven to 200C/180C Fan/ Gas 6.

Grate the cheddar cheese before finding a metal dariole pudding mould for eight. Melt the butter and grease the moulds, then cut eight small squares of baking paper and position one in the bottom of each ramekin.

Next, combine the double cream with the crushed garlic in a jug and season liberally with salt and pepper. Take half of the grated cheese and distribute some in the bottom of each mould, then position a slice of potato on top.

Drizzle some of the garlic cream over the top, continuing to layer the moulds with potatoes and cream (not cheese), seasoning between each layer until all the mixture is used up.

Cover the tops of each mould with kitchen foil and seal them tightly, before placing the moulds on a baking tray, foil-side up.

Allow to bake in the oven for 30 minutes before removing the foil covers. Sprinkle the tops of the potatoes with the remaining cheese. Then bake the ramekins uncovered for an additional 15 to 20 minutes until the potatoes are tenderly cooked and the cheese is golden.

Finally, remove the tray from the oven and allow the moulds to stand for a few minutes until any bubbling has ceased, then slide a palette knife around the edges of the moulds and invert them onto a plate. You can then carefully remove the mould and paper before serving the potatoes hot.