Potato & Leek Gratin

2 lbs. Red Dog German butterball potatoes, thinly sliced
2 Red Dog leeks, sliced and cleaned
1 1/4 cups double cream
1/2 cup whole milk
1 garlic clove, crushed
Salt and pepper
1/2 cup grated Gruyère or Cheddar cheese
Fresh thyme or rosemary – Optional, for a hint of herby flavor
Pinch of nutmeg – Optional, adds a warm, subtle spice to the cream

Preheat the Oven: Preheat your oven to 350°F.

Prepare the Potatoes: Peel the potatoes and slice them thinly using a mandoline or a sharp knife, about 1/8″ thick. Set aside.

Sauté the Leeks: In a large sauté pan, heat a little butter or oil over medium heat. Add the sliced leeks and cook gently until soft, about 5-7 minutes. Remove from heat and set aside.

Prepare the Cream Mixture: In a bowl, mix the double cream, whole milk, crushed garlic, salt, pepper, and a pinch of nutmeg if desired. Stir well to combine.

Layer the Potatoes and Leeks: In a greased baking dish, add a layer of potato slices, overlapping slightly. Top with a layer of cooked leeks. Repeat this layering process until you’ve used all the potatoes and leeks, finishing with a layer of potatoes on top.

Pour Over the Cream Mixture: Carefully pour the cream mixture over the layered potatoes and leeks, allowing it to seep down through the layers.

Add the Cheese: Sprinkle the grated Gruyère or Cheddar cheese evenly over the top.

Bake the Gratin: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbling.

Cool and Serve: Allow the gratin to cool slightly before serving. This helps the dish set and makes it easier to slice.