Scalloped Potatoes with Leeks and Thyme

Makes 8 servings.

 2 tablespoons butter plus more for baking dish
 1 cup Red Dog leeks,  finely chopped
 2 cloves garlic, grated/minced
 1 teaspoon dried thyme
 1 cup whole milk
 1 cup heavy cream
 2 teaspoons kosher salt
 1/2 teaspoon ground black pepper
 2 1/2 pounds Red Dog German butterball potatoes, peeled and sliced thin

Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter.

Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.

Add garlic, thyme, continue to cook, stirring for 30 seconds.

Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.

Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.

Bake until potatoes are done, lightly brown and bubbly, about 1 hour. If time permits, baste potatoes with sauce halfway through cooking. Let cool slightly before serving.