Extra Cheesy Mixed Potato & Leek Dauphinoise
with Thyme | Serves 4
- Milk
- Celery
Dig into this decadent potato bake packed with tender veggies and creamy cheesy sauce. Why not add a scattering of chilli flakes on top for a welcome kick of heat?
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Powder
(Contains: Celery)
4
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Chilli Flakes
1 packet
Dijon Mustard
1
Leek
4
Potato
1 sachet
Thyme
2
Sweet Potato
1 packet
Parmesan Cheese
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut potato and sweet potato into 0.5cm-thick rounds. Thinly slice leek. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine light cooking cream, the milk, Dijon mustard, vegetable stock pot, Parmesan cheese and a pinch of salt and pepper. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook potato and sweet potato in the boiling water, over high heat, until just tender, 6-8 minutes. Drain potato.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, stirring, until softened, 4-5 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. Transfer to bowl with cream mixture, stirring to combine.
• In a large baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with Cheddar cheese. Cover with foil. Bake until potato has softened, 20 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 18-22 minutes.
• Top extra cheesy mixed potato and leek dauphinoise with a pinch of chilli flakes (if using). Enjoy!
