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.

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


There's a Printable Recipe card at the bottom of this post.

Ingredients:
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

Method:
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.



Leeks, Side dish, Potatoes, Recipe
Sides, Potatoes, Vegetables,
English
Yield: 4

Dauphinoise Potatoes with Leeks

Leeks add a change from the norm to delicious and creamy Dauphinoise Potatoes.

ingredients:

  • 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

instructions

  1. Preheat the oven to 180C/350F or Gas 4
  2. Slice the leeks thinly and heat up a knob of butter and a glug of oil in a nice big frying pan.
  3. Throw in the leeks and garlic. Cook over a low to medium heat until they're nice and soft, but not coloured.
  4. Slice the potatoes into very thin slices, about 1mm thick using a Mandolin slicer.
  5. Get yourself a suitably sized dish and start with a layer of potatoes and very lightly season with salt and pepper.
  6. 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. Pour 450ml of the cream into a small jug and mix in the Dijon mustard and pour over the potatoes as you layer them. *Save some potatoes for the final layer after the cream has gone in.
  7. The potatoes should come to just below the top of the dish. Press the potato down with your hands so they form a solid layer. If you think you need the whole 500ml of cream add it now.
  8. 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.
  9. Pop them into the oven and bake for about 50 minutes to an hour, then have a check on them.
  10. Remove the foil and pop them back for 20 minutes until nicely golden brown and cooked through.
Created using The Recipes Generator

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 :)

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

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

    ReplyDelete

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Cheers
Jan