Dauphinoise with a Twist
- Becca Wilson
- Oct 27, 2017
- 2 min read
As you may have seen, I made some tasty Baked Leeks with a Tarragon Crumb when I was in Edinburgh last week. This recipe was taken from 'Take One Veg' by Georgina Fuggle. I bought this cookbook for my mum last Christmas and it is one of those cookbooks that you can always find something you want to make, whatever mood you're in. Even though I am trying to save money and not spend too much on extra things that are not really essential, I just had to buy a copy of the book so I am waiting on it to be delivered. Watch this space for some more shout outs to this book.
On Wednesday, I wanted to make the baked leeks again for my Orkney Family. The dish is a very well balanced one with the leeks, cheddar, mustard and tarragon complimenting each other. I served it with roast peppers, tomatoes, courgette and mushrooms. Now, Wednesday is Fat Burn night. According to the Fat Burn website it's 'a 20 minute high intensity workout, scientifically proven, to maximise results in minimum time. It's meant to boost metabolism, improve speed & power with bodyweight'. The class is full of lunges, squats, planks, press ups, burpees etc. It's pretty intense and the class is at 8PM so you definitely don't want to feel too full. The baked leeks dish serves 6 and we had smaller portions, so that meant there were leftovers of the leaky leeks.
I think it's important to try and use leftovers whenever you can. I hate wasting food. On Sunday, we ate red pesto that I made 2 weeks ago - yay no wastage! So last night, Scott and I turned the leftover leeks into a new dish. It's fun experimenting with leftovers and accepting that it might not always work out. If you had a go at making the Baked Leeks and had leftovers like us, then you might want to try our leftover dish. We ended up creating a dauphinoise style potato bake. We cooked some Linda McCartney Rosemary & Onion sausages and mange tout as accompaniments.
This is how we created this dauphinoise twist:
1. Peel and slice 400g of potatoes and keep in a bowl of cold water to prevent browning.
2. Place 200ml milk, 3 tbsp creme fraiche, 3 tbsp garlic Philadelphia and 2 chopped garlic cloves in a large saucepan and bring to a gentle simmer.
3. Rinse and pat dry the potatoes with kitchen paper. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
4. In an ovenproof dish, start with the layer of baked leeks at the bottom. Spread evenly.
5. Layer potato slices on top, cover with the milk sauce and then sprinkle with 100g grated cheese. Bake for 25 minutes until golden, and there you have it!
6. Meanwhile prepare whatever you'd like to serve this with and voila!
Below I've shared some photos of the leftover creation first, then the baked leeks from the night before.
Last night I also made my infamous Courgette Soup and some pumpkin drop cookies as doggy treats. I'll share my soup recipe soon and what fruity treats I'm making for Halloween.
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