Potato and Leek Dauphinoise

Melanie Booth

"Plenty of butter, cream, leeks and cheese- this baked potato dish is perfect as a veggie main course, or on the side of a big juicy steak!"
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Ingredients

1 hr 15 mins servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Heat the oven to 200C. Boil the potatoes for about 5 minutes, or until the slices are soft but not falling apart, drain, cool and set aside.
  2. Meanwhile sauté the onion, leek and garlic in the butter and oil, with a pinch of salt, sugar and pepper, and cook down for about 5-10 minutes, or until wilted and soft.
  3. In a casserole dish, first use half the potatoes and layer on the bottom of the dish, and season. Add the leek mixture, and spread evenly. Top with the other half of the potato mixture.
  4. Pour over the cream and vegetable stock. Sprinkle over the thyme, some black pepper, and top with the grated cheese. Place in the oven with the lid on for 30 minutes.
  5. Remove the lid, and place the dish under a hot grill for about 5 minutes to make the cheese on the top go golden. Serve.

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