Pommes dauphinoise makes an excellent alternative to roasties for Sunday lunch, especially as the weather turns warmer and we embrace the flavours of spring and summer. Our recipe for leek and potato dauphinoise makes the best of seasonal leeks and goes perfectly with our slow roasted lamb and savoury crumb. Baked in a moderate oven for an hour or so, it is creamy soft with a silky savoury edge from the leeks. This recipe is ideal for Easter Sunday lunch.

Recipe for leek and potato dauphinoise

1 large leek, sliced

4 medium potatoes, sliced

1 sprig thyme

500ml double cream

Salt and pepper

1. Preheat the oven to 170C.
2. Layer the leek and potato slices in a shallow ovenproof dish. Season liberally and add the sprig of thyme.
3. Pour over the cream and bake for 60 to 90 minutes, or until the potato is soft.
4. Serve hot.