Creamy Leek and Potato Gratin

Ingredients

• 1 large leeks (trimmed and halved lengthwise)
• 2 Tablespoons unsalted butter (plus more for the pan)
• 1 1/2 pounds potatoes (Yukon gold)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1 Tablespoon minced fresh thyme leaves
• 2 cloves garlic (finely chopped)
• 1 cup heavy cream
• 1 Tablespoon Dijon mustard
• 3/4 cup grated Emmental cheese (swiss or gruyere)

Instructions

1. 1

   Preheat oven to 350 degrees. Butter a 2-quart baking dish.

2. 2

   Trim the leeks and cut into thin rings. Rinse thoroughly to remove all the grit. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.

3. 3

   Peel your potatoes and slice them into thin slices with either a mandolin or a knife. Toss the potatoes with salt, pepper, nutmeg, and thyme leaves.

4. 4

   Arrange 1/2 of the potatoes in dish, slightly overlapping slices. Spread the leeks on top. Repeat with the second layer.

5. 5

   In the same pan the looks were in add the garlic and sauté for 1 minute over medium-low heat. Add the cream and the mustard. Simmer for 3 to 4 minutes.

6. 6

   Pour the cream over the leeks and potatoes and top with the cheese. Cover with aluminum foil and transfer to the oven. Bake for 35 minutes.

7. 7

   Increase temperature to 425 degrees, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.