This is my tasty little twist on a traditional potato dauphinoise. It’s easy to make and great as a side to a fish or meat dish, or even just on it’s own as a veggie option.
Makes 3 large or 5 small portions
a knob of unsalted butter
1 onion, finely sliced
4 baby leeks, trimmed and finely sliced
1 small courgette, finely sliced
3 medium potatoes, peeled and finely sliced
100ml full-fat milk
100g cheddar cheese, grated
a little nutmeg, grated
Tip: To get really thin slices of potato use a mandolin slicer. The potatoes crisp up nicely in the oven.
Preheat the oven to 200 (180 fan).
Melt the butter in a saucepan and saute the onion, leeks and courgette until soft (about 2-3 minutes). In a separate saucepan heat the milk, cream and nutmeg on medium heat for 5 minutes.
Rub an ovenproof dish with some unsalted butter and empty the onion, leeks and courgette into it. Next add layers of potato until you have used all of them. Pour over the sauce and sprinkle with grated cheese.
Bake in the oven for 20-25 minutes until golden. This dish is suitable for freezing.