Potato and Leek Gratin

This is a Martha Stewart recipe that Jess made when we were visiting for Christmas a few months ago. I plan to make it for Easter this weekend. Delicious!

Potato and Leek Gratin

Martha Stewart

Ingredients

3 lbs russet potatoes

2 tbsp unsalted butter

1 leek, white part only, halved lengthwise and cut into ¼-inch-thick slices

1 ½ cups heavy cream

1 cup whole milk

¼ tsp nutmeg

coarse salt and freshly ground black pepper

1 ½ cups Gruyere cheese, coarsely grated

Directions

1.  Preheat oven to 400 degrees
2. Fill a large bowl with water. Peel potatoes and add them to water as you peel to prevent discoloration.
3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg: cook until bubbles form around the edge. Remove from heat.
4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish. Season with salt and pepper. Pour leek-cream mixture over potatoes and sprinkle with cheese.
5. Bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.