Recipe: Potato and Leek Dauphinoise

So this week is British Pie Week! I Hope you've all got our delicious Eat Square pies on the dinner menu over the next few days! Now everyone loves a good pie, but sometimes it's difficult to think of what to serve with it- other than the usual mash and mushy peas, or chips and gravy. Here is a delicious side dish recipe with a difference- a classic dauphinoise recipe with a layer of caramelised onions and leeks in the centre, YUM! Goes very well with our Roast Vegetable Pies (so the meal would be fully gluten free! Although not calorie free unfortunately, but that can stay our little secret ey?)

Potato and Leek Dauphinoise (Serves 6 as a side dish)

1 kg potatoes (I use red rooster), sliced thinly (about 4mm)
Knob of butter
2 tbsp extra virgin olive oil
1 white onion, sliced thinly
1 leek, sliced thinly
2 garlic cloves, crushed
Salt, pepper and sugar
2-3 tbsp fresh thyme
100ml vegetable stock
200ml double cream
60g gruyere, grated
60g cheddar, grated
15g grated parmesan

1. Heat the oven to 200C. Boil the potatoes for about 5 minutes, or until the slices are soft but not falling apart, drain, cool and set aside.
2. Meanwhile sauté the onion, leek and garlic in the butter and oil, with a pinch of salt, sugar and pepper, and cook down for about 5-10 minutes, or until wilted and soft.
3. In a casserole dish, first use half the potatoes and layer on the bottom of the dish, and season. Add the leek mixture, and spread evenly. Top with the other half of the potato mixture.
4. Pour over the cream and vegetable stock. Sprinkle over the thyme, some black pepper, and top with the grated cheese. Place in the oven with the lid on for 30 minutes.
5. Remove the lid, and place the dish under a hot grill for about 5 minutes to make the cheese on the top go golden. Serve on the side of some scrummy pies!!!