Leek and Potato Boulangere

This is a lighter spring version of the traditional potato Dauphinoise. Sprinkle with your favourite grated cheese, try an aged comté or Parmesan for a unique flavour.

Main Image

Prep: 30mins

Ready in: 2hrs

Serves: 6-8



2 onions 

1 leek 

fresh thyme sprigs 

50g butter 

2 cups chicken stock 

1.5kg agria potatoes 

1 cup grated cheese


  1. Prepare Boulangere 

Preheat oven to 200°and grease a large baking dish approx. 20x28cm. Thinly slice onions and thinly slice white and light green part of leek. Place butter in a medium pot on low-medium heat. Add onions, leek, thyme and ½ tsp salt and cook for 15-20 minutes until soft and starting to carameliseAdd chicken stock and cook for a further 5min. 

  1. Peel and slice potatoes 

Peel and slice potatoes as thinly as possible (using a mandolin if possible). Place into a large bowl and season with 2 tsp of salt. 

  1. Layer potatoes 

Layer potatoes across the base of baking dish until you have 3 layers of potato, using a ladle scoop ⅓ of leek mix onto potatoes, repeat another 2-3 times or until you run out of potatoes and leek mix. 

  1. Cook Boulangere 

Sprinkle with grated cheese and cover with tinfoil. Place in oven and cook for 40 minutes. Remove tinfoil and return to oven for further 20 minutes or until potatoes are cooked and tender. Set aside to cool for 10 minutes before serving. 

  1. To serve,  

Serve as a side with your favourite roast



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