Monday, March 29, 2010
Recipe: Potato and Leek Dauphinoise
This certainly isn't a dish for the diet-conscious in mind. Plenty of butter, cream, potatoes and cheese. But when you are making a dauphinoise i don't think healthy eating should be in mind. By design it is a rich, fattening and creamy dish, and i would never try and make it healthier, as it would sacrifice flavour! Perfect on the side of a juicy steak, or even eaten as a main course as my veggie parent's do!
And believe it or not, this recipe won me a luxury holiday to The Dordogne, courtesy of Sudocrem!!
Potato and Leek Dauphinoise (Serves 6 as a side, or 3 as a main) (70p as a side, £1.40 as a main)
1 kg potatoes (I use red rooster), sliced thinly (about 4mm)
Knob of butter
2 tbsp extra virgin olive oil
1 white onion, sliced thinly
1 leek, sliced thinly
2 garlic cloves, crushed
Salt, pepper and sugar
2-3 tbsp fresh thyme
100ml vegetable stock
200ml double cream
60g gruyere, grated
60g cheddar, grated
15g grated parmesan
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.