Potato Leek Gratin

Readers beware... you are about to hear about the ooey-est, gooey-est, cheesy-est potato dish of all times and don't say we didn't warn you because your going to be addicted! We first made this potato leek gratin for Christmas Eve dinner and we haven't stopped talking about it since. With summer fast approaching we wanted to make this hot comfort dish one last time, and we think the people who sunk their teeth into it were more than grateful. Sure this gratin's got it all...potatoes, cheese, cream...but the real key to the flavor and smell of the bubbly goodness are the leeks! Who knew how awesome leeks were?! We've seen them in some obscure part of the produce section at the grocery store in passing, but have never thought about what they might be like. Truth is...they're amazing! Crispy with a mild onion flavor, they give a great boost to the regular gratins of the past! Of course this is not a dish one would eat on a daily basis, but it is worth making some cold evening when the ultimate comfort is just what the doctor ordered.


Pictures and Recipe after the break

What You Will Need:

4lbs of leeks (chopped)
4 medium potatoes (peeled and thinly sliced)
1 cup heavy cream
6oz combined gruyere cheese and parmigiano cheese (may substitute jack cheese)
4 TBSP butter
1 tsp thyme
1/4 tsp nutmeg
fresh chives
salt and pepper to taste

Start by melting butter in a fry pan and adding chopped leeks making sure to stir, coating all the leeks in the buttery goodness...Add salt and cover, cooking until tender (About 20 minutes)
Add the thyme, nutmeg (fresh if possible...it really makes a difference)
Stir in heavy cream, and let simmer uncovered until the mixture thickens
Preheat oven to 400* F
combine the cheeses and set aside
Butter a casserole dish and layer the bottom with potatoes making sure to overlap each slice slightly
Spoon some of the leek mixture over the potatoes, cover with some cheese and chives
Repeat 3 times
Cover the dish and bake for about 45 minutes
Remove the lid and bake another 30 minutes until cheese gets brown and bubbly
Let stand 15 minutes and top with fresh chives before serving
-Adapted from Williams Sonoma Recipes