Ingredients

5 tablespoons butter

4 pounds leeks, cleaned and cut into 1/4 inch rings

1 1/2 tablespoons kosher salt

1 teaspoons minced fresh thyme

1/4 teaspoon nutmeg

3/4 teaspoons freshly ground pepper

1 cup cream

6 ounces Gruyere cheese, grated

3 ounces Parmesan grated

3 pounds russet potatoes, peeled and thinly sliced

3 tablespoons minced chives

Preparation

  1. Over medium heat, melt 4 tablespoons butter. Add leeks and salt and stir. Cover and cook stirring occasionally until leeks are tender, about 20 minutes.
  2. Add thyme, nutmeg, pepper and cream. Simmer uncovered until thickened or about 15 minutes. Transfer to bowl and cool.
  3. Grease a gratin dish with remaining butter and preheat oven to 400 degrees
  4. In bowl, combine cheeses. Layer 1/3 of potatoes, 1/3 of leek mixture and 1/3 cheese and 1/3 chives. Repeat 2 more times reserving final 1/3 of chives.
  5. Cover dish and bake 45 minutes. Remove top and bake until potatoes are tender and crust is golden, about 30 minutes more but check often.
  6. Sprinkle with remaining chives and let sit 15 minutes before serving.