Potato-Leek Gratin

By mdyess

Ingredients

• 5 tbs. butter
• 4 lb leeks, rinsed and cut into 1/4" rings
• 1 1/2 tsp salt
• 1 tsp minced thyme
• 1/4 tsp nutmeg
• 3/4 tsp pepper
• 1 cup heavy cream
• 6 oz grated gruyere
• 3 oz parmigiano, grated
• 3 lb russet potatoes
• 3 Tbs minced chives

Preparation

Step 1

In large sauterese pan, melt butter, add leeks and salt, stir to coat. Cover and cook, stirring occasionally until leeks are tender. Add thyme, nutmeg, pepper and cream. Simmer uncovered stirring occasionally until thick. Transfer to bowl. Wipe out pan and grease with butter.
Preheat oven to 400
In a bow, combine cheeses. Layer 1/3 of potaties in pan. Spead 1/3 of leek mixture and sprinle with 1/3 of cheese. Repeat layering 2 more times. Cover pan an dbake 45 minutes. Remove lid an dbake until potatoes are tender and crust is golden brown. Let stand 15 minutes.