For you regulars, you’ll know that I’ve made cheesy dauphinoise potatoes before. However, one of The Yum Yum Club’s followers suggested adding leeks and bacon to it. I thought this was a fantastic idea. However, I also thought why not go the whole hog and make this traditional side dish a main dish by adding some chicken and leeks… and so chicken and leek dauphinoise was born… Yum!
This recipe is still as simple to make as traditional dauphinoise potatoes. The normal 4 ingredients just become 6 and there’s a little frying of the chicken and leeks. Apart from that this chicken and leek dauphinoise recipe is the same as my cheesy dauphinoise potato recipe. That’s right cheese lovers. Although not in the title this recipe still has loads of cheese so don’t worry. You won’t miss out I promise 😉. Yum!
So let’s make it…
1. Gather all of the ingredients together
As already mentioned, apart from seasoning there are only 6 ingredients to this delicious recipe. Potatoes, chicken thighs, leeks, cream, cheddar cheese, and garlic.
2. Prepare the ingredients
The first thing to do is to peel and slice the potatoes, slice the leeks and garlic, dice the chicken thighs, and grate, or shred the cheese. Easy really…
3. Prepare the potatoes, garlic, and cream mixture
The next thing to prepare is the potatoes, garlic, and cream.
Start by taking the sliced potatoes and steaming them for 3 minutes.
Once steamed allow to cool and then transfer to a mixing bowl and add the cream and garlic. Now, season and mix together being careful not to break the potatoes.
Set these aside while the chicken and leeks are prepared.
4. Prepare the chicken and leeks
Now it’s time to part-cook the chicken and leeks. This is d0ne by first frying the chicken in a pan for 3 minutes over medium heat.
Now add the leeks and season and cook for a further 3 minutes.
Finally, set these aside to cool. At the same time preheat the oven to 200C / 180C / 400F. Don’t worry, the chicken will be cooked thoroughly in the oven.
5. Assemble the chicken and leek dauphinoise
With all of the ingredients now ready, take a medium-sized casserole dish and add a layer of the sliced potatoes in the bottom of the dish.
Add some of chicken and leek mixture to this.
Now, sprinkle some of the cheese on top.
Repeat this until all of the potatoes is used up. Make sure you leave enough cheese to have a good covering on the top layer of potato.
Finally, pour the cream and garlic mixture over the dauphinoise.
6. Cook the chicken and leek dauphinoise
With the chicken and leek dauphinoise assembled pace it in the preheated oven for 60-75 minutes or until the cheese on top has turned crusty and golden. Just look at this…
And that, my fine food friends, is all there is to it. Chicken and leek dauphinoise potatoes. So easy to make. 6 ingredients only and all in one casserole dish. Bang it in the oven and come back in just over an hour. Easy and delicious. I highly recommend this one. Yum!
I do hope you enjoyed this wonderful recipe. If you’d like to be kept up to date will all of The Yum Yum Club’s latest recipes just sign up to our newsletter at the top of the page. Alternatively, you can follow us on Facebook, Pinterest or Instagram by clicking the link.
As always, many thanks for reading and until next time… Steve.
Chicken and leek dauphinoise. Not your normal cheesy dauphinoise potato side dish. This delicious beauty will take center stage on any dining table. Yum!
- 4 baking potatoes, peeled and sliced
- 1 large tub of whipping cream Metric 600 ml
- 7 oz mature cheddar cheese, grated Metric 200 grams
- 2 cloves of garlic, minced
- 4 chicken thighs, skinned, boned and diced
- 1 medium leek, sliced
Gather the ingredients together.
Peel and slice the potatoes and season and steam for 3 minutes.
Pan-fry the chicken for 3 minutes then add the leek and cook for a further 3 minutes. Set aside.
Preheat the oven to 200C / 180C / 400F.
Place the potatoes in a mixing bowl and add the garlic, seasoning and cream. Mix together being careful not to break the potatoes.
Using a medium-sized casserole dish layer the potatoes and sprinkle the cheese and chicken and leek mix in between each layer.
Now, pour the garlic and cream mixture into over the potatoes.
Finish by adding the last cheese over the top of the dauphinoise.
Place the dauphinoise in the preheated oven for 60-75 minutes or until the top is golden brown.
Serve and enjoy this delicious chicken and leek dauphiniose potato. Yum!