Potato and leek dauphinoise recipe

  • Serves 6
  • 25 mins to prepare and 55 mins to cook
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potato and leek dauphinoise
Customer recipe by Melanie Booth
Added 85 months ago

Heat the oven to Gas 6, 200C, fan 180C.

Boil the potatoes for about 5 minutes, or until the slices are soft but not falling apart, drain, cool and set aside


Meanwhile heat the butter and oil in a frying pan and sauté the onion, leek and garlic with a pinch of salt, sugar and pepper, and cook for about 5-10 minutes, until wilted and soft.


In a shallow oven proof dish approx 20cm x 30cm , place half the potatoes in a 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.


Pour over the cream and vegetable stock. Sprinkle over the thyme, some black pepper, and top with the grated cheese. Place in the oven and bake for 30 minutes until golden.


Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1kg (2lb) maris piper potatoes, peeled and sliced
  • 1 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 onion, thinly sliced
  • 1 large leek, thinly sliced
  • 2 garlic cloves, finely chopped
  • 200ml/7floz double cream
  • 100ml/31/2 floz vegetable stock
  • 3 tbsp thyme, chopped
  • 60g (2/12oz) Gruyere cheese, grated
  • 60g (21/2oz) Cheddar, grated
  • 15g (1/2oz) Parmesan, finely grated

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