It’s cold, the fire is lit, there calls for only one thing… creamy lux potato dauphinoise and we love Mary Berry’s twist on the classic recipe.

SERVING SIZE: 6-8 people

INGREDIENTS

750g sweet potato, peeled
750g King Edwards potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated

METHOD

  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.

What dishes should I try this with?

We love serving this with our pies both the chicken, bacon & mushroom pie and our fabulous vegan leek & mushroom pie we also think it works really well with the beef bourguignon if you want some extra carb!