Welsh Style Dauphinoise Potatoes (Potato au Gratin)
A creamy potato and leek side dish which goes brilliantly with roasted meats.
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Ingredients
- 4 large white potatoes
- 2 leeks
- 2 cloves garlic
- 300 ml double cream
- 100 grams Caerphilly cheese, grated (see notes)
Instructions
- Preheat the oven to 180?
- Peel your potatoes and slice thinly. You will want slices approx 2-3mm wide.
- Peel and crush your garlic cloves.
- Prepare your leeks by removing the ends and peeling off the outer layer. Cut in half lengthways then slice into 5mm half moons.
- Get a 30cm x 20cm baking dish. Put a single layer of potato slices at the bottom, and cover with a thin layer of leeks (scatter the leeks with your finger tips, undoing the leek layers). Season with a little salt and pepper and 1/4 of the crushed garlic.
- Repeat until you reach the top of the dish, finishing with a layer of potato.
- Pour the cream carefully over the potatoes and leeks. Top with the grated cheese.
- Cook in the oven for 1 hour at 180?. If your oven is already on at 150? for slow cooking meat, you can keep it at that temperature and cook this dish for 1 hour 30 minutes.
- Keep an eye during the cooking time - if the top looks like it is colouring too much, cover it with tin foil.
