Leek Dauphinoise Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a saucepan, melt butter over medium heat. Add sliced leeks and cook until softened.
• STEP 3.In a separate saucepan, heat milk and cream until hot but not boiling. Stir in grated cheese until melted and smooth.
• STEP 4.Layer half of the sliced potatoes in the greased baking dish. Top with half of the cooked leeks and half of the cheese sauce. Repeat the layers.
• STEP 5.Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
• STEP 6.Let the dish cool for a few minutes before serving. Garnish with fresh herbs, if desired.
• STEP 7.Serve the Leek Dauphinoise Potatoes as a side dish with roasted meats or enjoy it on its own as a comforting vegetarian main course.

Cooking Tips

• Make sure to slice the potatoes and leeks thinly for even cooking.
• You can use a mandoline or a sharp knife to slice the vegetables.
• To make the dish more flavorful, you can add a pinch of nutmeg or garlic powder to the cheese sauce.
• For a crispy top, broil the dish for a few minutes after baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in the oven or microwave until heated through.
• Serve the Leek Dauphinoise Potatoes as a side dish with roasted meats or enjoy it on its own as a comforting vegetarian main course.