This cheesy dauphinoise potatoes with leeks recipe is so delicious, rich and creamy. With food processor sliced potatoes, simmered in double cream, milk and spices, then baked with cheese for a delicious family side.
A few years ago, I made this unofficial Slimming World dauphinoise potatoes recipe with a mix of skimmed milk, eggs and fat free yogurt. Although I consider it tasty, I've always found fat free dairy tends to curdle a little while cooking.
And during lockdown, many of you might not know that I've been keeping fit on my DIY treadmill desk. It's also meant that my constant activity (even as I type), no foods have been off limits. But I'll always try to aim for balanced lifestyle and things to be eaten in moderation.
So this dauphinoise potatoes with leeks recipe is one of our more indulgent ones. But I'll share some tips how to you can lower the calories if needed. And some time saving hacks.
Why I Love Dauphinoise Potatoes With Leeks
- This recipe for dauphinoise is easy with a food processor
- You can use a batch of potatoes that are a bit past their best
- The double cream can be swapped with a lower fat one
- You can add any soft cook veg, such as peas, carrots, onions, etc
- It's filling and great for freezing
- Any flavours and spices can be added
- It's delicious for a once in a while luxurious treat
Equipment I Use for My Potato Dauphinoise Recipe
- food processor
- Weighing scales
- garlic press
- Saucepan
- Baking dish
- Measuring spoons
- Mixing bowl
- potato peeler
- Cheese grater
- Salt and pepper grinder
How to Cook Dauphinoise Potatoes with Leeks
To help you decide whether this easy potato dauphinoise with leeks recipe is for you, here's a few easy steps on what I do. Please note the printable recipe is further down this page.
- I use a food processor to thinly slice my potatoes, which works out about 2-3mm thick.
- Then simmer and infuse the double cream in a saucepan.
- Add the potatoes and leeks and simmer and stir for 5 minutes.
- Pour into a butter dish. I don't mess about with arrangement as the grated cheese covers it and then bake for 30-40 minutes and serve.
Can You Freeze Dauphinoise Potatoes?
Yes, you can freeze this dauphinoise potatoes with leeks recipe. Once cooked, I store it in a freezer safe container for up to 3 months.
What to Have With Dauphinoise Potatoes
Dauphinoise potatoes with leeks makes a great side to any meaty main. We eat ours with sirloin steak or things such as pork chops.
Easy Dauphinoise Potatoes In a Pot
Another way you can follow this recipe, is make it as a one pot recipe using a cast iron casserole dish. This helps if using a large one, like 37cm.
I simmer everything in the pot, then stir in 25g of butter to prevent any sticking at the bottom. Then bake as per the recipe.
📖 Recipe
Dauphinoise Potatoes With Leeks
Equipment
Ingredients
- 1 kg potatoes peeled and sliced in a food processor
- 250 g leeks trimmed and sliced in a food processor
- 400 g double cream
- 400 ml milk
- 2 cloves garlic minced
- 2 bay leaves
- 1 teaspoon mustard powder
- ⅛ teaspoon nutmeg grated
- 100 g grueyer cheese grated *Or Comte cheese
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven at 180 degrees celcius (fan).
- Meanwhile, place the sliced potatoes in a large bowl and season well.
- Now add the cream, milk, garlic, herbs, spices and bay leaves in a large saucepan and bring to a boil, then reduce to a simmer for 3 minutes.
- Add the potatoes and leeks and simmer while stirring for 5 minutes and remove the bay leaves. Note: sometimes I microwave the potatoes prior to speed up cooking time in the oven.
- Butter a large baking dish then pour the creamy potatoes and leek in and spread out.
- Add the grated Gruyere and bake for 30-40 minutes until golden and serve!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Nutrition
Pin Dauphinoise Potatoes With Leeks
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