Dauphinoise potatoes have got to be the most indulgent, yummy pile of gorgeousness ever. They're naughty, really naughty, but oh so tasty and the perfect accompaniment to meat/fish as an alternative to the standard roasties or mash. This is my take on dauphinoise, with leeks thrown in for good measure - it can be made with or without. Bacon would make a good addition too. Go on, you know you want to!
You will need (for 4 good servings)
300ml double creamMilk4 potatoes2 leeks3 garlic clovesCheese to topMaking is super easy. Start by slicing the potatoes evenly - about half a centimeter thick tops - and putting them in a pan of water to boil gently for about 15 minutes. Whilst they're cooking, cook off your leeks and garlic in a pan until softened. Gently remove the potatoes from the pan and put into a deep-ish dish, adding the leeks throughout the layers of potato. Pour over the cream, and top up with milk so the potatoes are just about covered. Sprinkle over some cheese (not essential) and pop in the oven for about 40 minutes until golden brown and bubbling. You just made the greatest potatoes ever - enjoy!