Dauphine Potatoes with Leeks
Dauphine Potatoes with leeks
To accompany the ham, here is a great recipe for scalloped potatoes. The great thing about this recipe is that it can be assembled a day in advance in a plate. This way you can enjoy the time with your guests.
Ingredients - serves 6 to 8:
- 2 tablespoons unsalted butter, plus more for the baking dish
- 2 leeks, trimmed, thinly sliced, and rinsed well (about 175 gr)
- 6 russet potatoes (1.250 kg), peeled and thinly sliced
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground pepper, to taste
- 225 gr Gruyere cheese, shredded
- 225 ml heavy cream
- 225 ml homemade or low-sodium store-bought chicken stock
Preheat your oven to 180 °C
Butter your baking dish.
In a large sauté pan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until translucent for about 3 to 4 minutes.
Arrange 1/3 of the potatoes in the dish, slightly overlapping the slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat to layer. Top with the remaining potatoes in a spiral and sprinkle with the remaining cheese. Combine the cream and the stock and pour over the cheese and potatoes. Cover with parchment and foil. You can also make this mixture a day ahead and refrigerate overnight.
Bake for 30 minutes. Increase the temperature to 220°C , uncover, and cook for about 45 minutes or until the top is golden brown and the potatoes are tender. Let rest for 15 to 30 minutes before serving.
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