Potato-Leek Gratin

By debrcovey

Ingredients

• 5 Tbs. unsalted butter
• 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4" rings
• 1 1/2 Tbs. kosher salt
• 1 tsp. minced fresh thyme
• 1/4 tsp. freshly grated nutmeg
• 3/4 tsp. greshly ground pepper
• 1 cup heavy cream
• 6 oz. Gruyere cheese, grated
• 3 oz. Parmigiano-Reggiano cheese, grated
• 3 lb. russet potatoes, peeled, cut into 1/4" slices
• 3 Tbs. minced fresh chives

Details

Servings 8

Preparation

Step 1

In 12" nontsick fry pan over medium heat, melt 4 Tbs. butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes. Add thyme, nutmeg, pepper, and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl; let cool. Wipe out pan, grease with 1 Tbs. butter.

Preheat oven to 400.

In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek misture on top. Sprinkle with one-third of cheeses, then 1 Tbs. chives. Repeat layering 2 more times, reserving 1 Tbs chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid, bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 Tbs. chives on top. Let stand 15 minutes before serving.