dauphinoise Gently sauté 2 chopped leeks in a frying pan. Peel 500g potatoes and slice thinly. Arrange some slices in a buttered dish, scatter with leeks and add another potato layer. Crush 3 cloves of garlic into single cream, season well and pour over the vegetables. Add knobs of butter to the top and bake in a hot oven for 45 minutes or until cooked.