Dauphinoise Potatoes with Leeks

You will love this potato and leek recipe. Dauphinoise Potatoes with Leeks make a change from the norm and as I had 6 big fat leeks in my fridge it was the way to go.

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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 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 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.

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 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!

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side

French

Yield: 4

Author: Jan Bennett

Dauphinoise Potatoes with Leeks

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

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

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

Preheat the oven to 180C/350F or Gas 4

1. Slice the leeks thinly and heat up a knob of butter and a glug of oil in a nice big frying pan.
2. Throw in the leeks and garlic. Cook over low to medium heat until they're nice and soft, but not coloured.
3. Slice the potatoes into very thin slices, about 1mm thick using a Mandolin slicer.
4. Get yourself a suitably sized dish and start with a layer of potatoes and very lightly season with salt and pepper.
5. Add a layer of leeks and then another potato layer - again lightly seasoning as you go.
6. 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.
8. If you think you need the whole 500ml of cream add it now.
9. 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.
10. Pop them into the oven and bake for about 50 minutes to an hour, then have a check on them.
11. Remove the foil and pop them back for 20 minutes until nicely golden brown and cooked through.

Did you make this recipe?

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