Leek & Stilton potato dauphinoise
Waitrose and Partners

Leek & Stilton potato dauphinoise

This Elly Curshen leftovers recipe is rich. But it’s also completely delicious. You can balance the creaminess and serve as a main with peas and sautéed dark leafy greens like cavolo nero or kale, or in smaller portions as a side, with a roast.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseAccompaniment
  • Prepare30 mins
  • Cook1 hr 50 mins
  • Total time2 hrs 20 mins
  • PlusPreparation time 30 minutes + standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 500g Essential Leeks, trimmed
  • 30g Essential Salted Butter
  • 6 sprig/s thyme, leaves picked
  • kg Maris Piper potatoes, peeled
  • 225g Stilton, crumbled (depending on how much you have to use up)
  • 300ml Essential British Free Range Whole Milk
  • 4 clove/s garlic clove
  • 600ml Essential Double Cream

Method

  1. Use a food processor or sharp knife to finely slice the leeks. Wash in warm water and drain well. Melt the butter in a large saucepan and add the leeks, thyme, a good grind of black pepper and a pinch of salt. Cover and set over a medium-low heat for 20 minutes, stirring occasionally, until softened but not browned. Leave the lid off for the last 5 minutes to cook off excess moisture.

  2. Meanwhile, preheat the oven to 160ºC, gas mark 3. If using a processor, rinse it out, then thinly slice the potatoes. Transfer to a large bowl. Put the Stilton, milk and garlic into the processor, then blend until smooth. Remove the blades, add the cream and stir until thoroughly combined. Do not process the cream into the mix, as you might whip it. If you don’t have a processor, slice the potatoes finely. Use a blender to make the sauce, stirring in the cream at the end.

  3. Layer ½ the potatoes in a wide ovenproof sauté pan or ovenproof dish. Pour over ⅓ of the Stilton sauce. Top with the leeks and another ⅓ of sauce, then top with the remaining potatoes and sauce. Push the potatoes down so everything is totally covered.

  4. Bake for 1 hour 30 minutes, or until the potatoes are tender and the top is golden – insert a sharp knife into the middle to check. Leave to rest for 10 minutes (don’t skip this, as it’s important for the texture), then serve with greens, seasonal veg or salad on the side.

Cook’s tip

You can substitute any blue cheese you like in any of these recipes – they are very adaptable. Just take care with the seasoning, as different cheeses have varying levels of saltiness. The ‘crust’ of Stilton is completely edible, so if you just have the rind left, don’t bin it.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,843kJ/ 685kcals

Fat

53g

Saturated Fat

33g

Carbohydrates

37g

Sugars

5.8g

Fibre

5g

Protein

13g

Salt

0.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.

Essential British Free Range Whole Milk 4 pints2.272litre

2.272litre

Item price

£1.70

Price per unit

74.8p/litre

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating