A staple side dish, dauphinoise potatoes are made from thinly sliced potatoes cooked in a rich, creamy sauce and topped with cheese - and Mary Berry has the perfect recipe.
Indulging in a hearty dish of creamy, cheese-coated spuds is just sublime, particularly when the prep work has been done by you.
Contrary to the conventional large baking dish, Berry opts for single-serving dariole moulds to give an added dash of sophistication at posh events, reports the Express. Now, combine the double cream with the crushed garlic in a jug and season generously with salt and pepper. Take half of the grated cheese and place some in the base of each mould, then arrange a slice of potato on top.
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