Dauphinoise Potatoes with Leeks

Wednesday, 16 March 2011
Yesterday I seem to have had 6 big fat leeks in my fridge.  Why?  Because they were only 1 pence more for another pack of three than it was to buy just one pack of three - so, I feel a soup recipe coming soon!
Anyway, I fancied making dauphinoise potatoes and decided it would be a marvelous idea to put leeks in with them.
They turned out rather nice as you can see.

To serve 4 you will need:
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 do it:
Preheat the oven to 180C/350F or Gas 4
Slice the leeks thinly and heat up a knob of butter and a glug of oil in a nice big frying pan.
Throw in the leeks and garlic.  Cook over a low to medium heat until they're nice and soft, but not coloured.
 Slice the potatoes into very thin slices, about 1mm thick using a Mandolin slicer.

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 add it now.
  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.


  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 :)

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

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


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