Dauphinoise Potatoes with Leeks
Dauphinoise potatoes with leeks add soft, sweet leeks to the classic gratin of thinly sliced potatoes baked in garlic cream. The leeks lighten the richness a little and give the dish more to it than potato and cream alone. A topping of Gruyère turns golden and bubbling in the oven, which makes it a good partner for a Sunday roast, a steak or roast chicken.
- Total
- 1 h 51 min
- Prep
- 25 min
- Cook
- 1 h 16 min
- Serves
- 6
- Per serving
- 520kcal
Ingredients and swaps for dauphinoise potatoes with leeks
Floury potatoes give the creamiest sauce, because their starch thickens the milk and cream as they bake. If you do not have Gruyère, mature Cheddar is the easiest swap. For a lighter bake you can swap 100ml of the double cream for more milk, though the sauce will be a little looser and less rich.
Dauphinoise potatoes with leeks, step by step
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- Prepare Heat the oven to 180°C (160°C fan), gas 4, and butter the dish. Peel the potatoes and slice them 2–3mm thick, with a mandoline if you have one. Do not rinse the slices, as the starch thickens the sauce. Rinse the sliced leeks in a colander to remove any grit, then drain.
- Soften the leeks Melt the butter in a frying pan over a medium heat. Cook the leeks for about , stirring, until soft but not browned. Add the garlic and cook for .
- Warm the cream Put the cream, milk, salt, pepper and nutmeg in a small saucepan and heat gently for until steaming. Do not let it boil.
- Layer Arrange a third of the potatoes in the dish, then half the leeks. Repeat, finishing with a layer of potatoes. Pour over the warm cream, pressing the slices down so the cream comes almost to the top layer. Scatter over the cheese.
- Bake Cover with foil and bake for . Remove the foil and bake for more, until the top is golden, the cream is bubbling at the edges and a knife slides through the potatoes with no resistance.
- Rest Leave for before serving so the sauce thickens and the slices cut cleanly.
What to serve with it
This rich side suits plain, simple mains. For a full plate, see steak with dauphinoise potatoes or chicken with dauphinoise potatoes, and add a green vegetable or a sharp salad to cut through the cream. For a Sunday roast, it sits happily alongside roast lamb or beef with gravy.
Common problems and fixes for Dauphinoise Potatoes with Leeks
- The sauce looks thin or split.
- Use double cream, as single cream can split in the oven, and keep the cream below boiling. Skip rinsing the potato slices so their starch can thicken the sauce, and rest the dish for 10 minutes before serving.
- The top is golden but the potatoes are still firm.
- The slices were probably too thick or uneven. Cover the dish with foil and bake for another 10–15 minutes, checking with a knife. Next time slice to 2–3mm.
- The finished dish tastes bland.
- Potatoes soak up a lot of seasoning. Taste the warm cream before pouring it over, and add a pinch more salt or nutmeg if it tastes flat.
Frequently asked questions about Dauphinoise Potatoes with Leeks
Which potatoes are best for dauphinoise potatoes with leeks?
Floury potatoes such as Maris Piper or King Edward. They release starch as they cook, which thickens the cream into a silky sauce.
Can you make it ahead, and how long do leftovers keep?
Yes. Assemble the dish up to a day ahead, cover and chill it, and add 10–15 minutes to the baking time. Leftovers keep in the fridge for up to 2 days. Reheat until piping hot all the way through.
What can I use instead of Gruyère?
Mature Cheddar or Comté both work well. Use the same weight and grate it finely so it melts into a golden crust.
Is dauphinoise traditionally made with cheese?
No. The original dish from the Dauphiné region in south-east France is just potato, cream and garlic. The cheese topping is a popular addition in Britain.
How did you like the recipe?
4.6 / 5 · 45 ratings
