Leek and Cider Dauphinoise
Leek and Cider Dauphinoise
Ingredients
- 3 leeks, large
- 1 white onion, large
- 8 cloves garlic
- 1 tablespoon butter
- 1 teaspoon nutmeg
- 200 g Parmesan cheese
- 300 ml cider
- 300 ml double cream
- 8 Maris Piper potatoes, large
- 200 g Gruyere cheese
- 1 tablespoon olive oil, plus more as needed
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180
- 2
Chop the leeks, white onion, and garlic. Add them to a large pan with 1 tablespoon of butter and 1 tablespoon of olive oil. Cover the pan with a lid and cook on a low heat for 15 minutes, or until the vegetables are soft.
⏱️ 15 min
- 3
Once the vegetables are soft, add the 300 ml of cider to the pan. Turn the heat up to medium and let it bubble for 5 minutes.
⏱️ 5 min
- 4
Remove the pan from the heat. Stir in the 300 ml of double cream, 200 g of Parmesan cheese, half of the 200 g of Gruyere cheese, and season with salt and pepper to taste.
⏱️ 5 min
- 5
Peel and thinly slice the 8 large Maris Piper potatoes. A mandolin can be used for this step to ensure even slices.
⏱️ 10 min
- 6
Assemble the dauphinoise in a baking dish. Create a layer of the thinly sliced potatoes, followed by a layer of the leek mixture, and then sprinkle with some of the remaining Gruyere cheese. Repeat this layering process until all the potatoes and leek mixture have been used.
⏱️ 10 min
- 7
Top the final layer with any remaining Gruyere cheese and season with additional salt and pepper.
⏱️ 1 min
- 8
Bake in the preheated oven for 1 hour and 30 minutes. After 1 hour, check the potatoes for doneness by inserting a knife; it should go through easily if they are cooked.
⏱️ 90 min•🌡️ 180
- 9
Serve hot. This dish pairs well with a rocket, balsamic, and Parmesan salad for a fresh contrast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Leek and Cider Dauphinoise
- 3 leeks, large
- 1 white onion, large
- 8 cloves garlic
- 1 tablespoon butter
- 1 teaspoon nutmeg
- 200 g Parmesan cheese
- 300 ml cider
- 300 ml double cream
- 8 Maris Piper potatoes, large
- 200 g Gruyere cheese
- 1 tablespoon olive oil, plus more as needed
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 15 min•🌡️ 180 - 2
Chop the leeks, white onion, and garlic. Add them to a large pan with 1 tablespoon of butter and 1 tablespoon of olive oil. Cover the pan with a lid and cook on a low heat for 15 minutes, or until the vegetables are soft.
⏱️ 15 min - 3
Once the vegetables are soft, add the 300 ml of cider to the pan. Turn the heat up to medium and let it bubble for 5 minutes.
⏱️ 5 min - 4
Remove the pan from the heat. Stir in the 300 ml of double cream, 200 g of Parmesan cheese, half of the 200 g of Gruyere cheese, and season with salt and pepper to taste.
⏱️ 5 min - 5
Peel and thinly slice the 8 large Maris Piper potatoes. A mandolin can be used for this step to ensure even slices.
⏱️ 10 min - 6
Assemble the dauphinoise in a baking dish. Create a layer of the thinly sliced potatoes, followed by a layer of the leek mixture, and then sprinkle with some of the remaining Gruyere cheese. Repeat this layering process until all the potatoes and leek mixture have been used.
⏱️ 10 min - 7
Top the final layer with any remaining Gruyere cheese and season with additional salt and pepper.
⏱️ 1 min - 8
Bake in the preheated oven for 1 hour and 30 minutes. After 1 hour, check the potatoes for doneness by inserting a knife; it should go through easily if they are cooked.
⏱️ 90 min•🌡️ 180 - 9
Serve hot. This dish pairs well with a rocket, balsamic, and Parmesan salad for a fresh contrast.
⏱️ 1 min