A Glug of Oil

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Dauphinoise Potatoes with Leeks

Dauphinoise Potatoes with Leeks make a change from the norm and as I seem to have 6 big fat leeks in my fridge it was the way to go.

Why so many leeks? Because they were only 1p more for a pack of 6 than it was to buy just one pack of 3 (mad I know but they were on offer) so of course I bought them.

Dauphinoise Potatoes with Leeks

Anyway, I fancied making dauphinoise potatoes and decided it would be a marvellous idea to put leeks in with them. Plus of course, with all these leeks I could make Leek and Potato Soup.

If you don't happen to have any leeks to hand you might like this Jamie Oliver recipe Quick Dauphinoise Potatoes

Ingredients in this Recipe

  • 4 or 5 good sized floury variety potatoes (such as Maris Piper or King Edward)
  • 3 nice big leeks - ends removed outer layer removed and rinsed
  • 2 cloves garlic - peeled and finely chopped
  • 500ml double cream
  • about 2 teaspoons of Dijon mustard
  • salt and freshly ground black pepper
  • a drizzle of olive oil

How to Make Dauphinoise Potatoes

Get yourself a suitably sized dish and start with a layer of potatoes and very lightly season with salt and pepper.

Pour 450ml of the cream into a small jug and mix in the Dijon mustard and pour over the potatoes as you layer them.

Add a layer of leeks and then another potato layer - again lightly seasoning as you go. Don't be adding too much salt or it will be horrid.

*Save some potatoes for the final layer after the cream has gone in.

The potatoes should come to just below the top of the dish. Press the potatoes down with your hands so they form a solid layer. If you think you need the whole 500ml of cream then add it now.

Making dauphinoise potatoes with leeks

Now add the final layer of potato. Drizzle the top with a little olive oil.

Cover the dish with its lid or loosely with foil making sure it doesn't touch the potatoes.

Pop them into the oven and bake for about 50 minutes to an hour, then have a check on them. Remove the foil and pop them back for 20 minutes until nicely golden brown and cooked through.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

3 comments

  1. If I could eat dauphonoise every day for the rest of my life... I'd be a very happy girl! I love the addition of the leek :)

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  2. Looks great Jan. I love Potato Dauphinoise and adding leeks to it is just pure genius! xx

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  3. I know I would enjoy the leeks in my potatoes too Jan!!!

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Jan