Mustard Thyme Mixed Potato & Leek Dauphinoise
with Parmesan & Chilli Flakes | serves 2
Oozy, melty, cheesy goodness slathered all over baked potatoes and leek? Yes please! Grab a fork and dig right in to this spook-tacular dauphinoise delight - It'll all be gobbled down in minutes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4
potato
2
Orange Kumara
1
Leek
4 clove
Garlic
1 packet
Thyme
1 packet
Cream
(Contains Milk; )
1 sachet
Nan's Special Seasoning
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
pinch
chilli flakes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut potato and kumara into 0.5cm-thick rounds. Thinly slice leek. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine cream, the milk, Nan's special seasoning, vegetable stock powder, grated Parmesan cheese and a pinch of salt and pepper. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook potato and kumara in the boiling water, over high heat, until just tender, 6-8 minutes. Drain.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook leek, stirring, until softened, 4-5 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. Transfer to bowl with cream mixture, stirring to combine.
• In a baking dish, arrange mixed potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to evenly coat potato. Sprinkle with a pinch of chilli flakes (if using) and shredded Cheddar cheese. Cover with foil. Bake until potato has softened, 20 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 18-22 minutes.
• Serve mustard thyme mixed potato & leek dauphinoise. Enjoy!