White And Sweet Scalloped Potatoes

• 1 tablespoon butter
• 1 cup leek, thinly sliced (white and light green parts only)
• 1/2 cup 35% cream
• 1 cup chicken broth
• 2 teaspoons fresh thyme
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 white potatoes, peeled
• 2 sweet potatoes, peeled
• 1 1/4 cups cheddar cheese, grated

1. Preheat oven to 350u0b0F.
2. In a medium saucepan melt butter then cook leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups, about 5 minute Stir in salt, pepper and nutmeg.
3. Using a sharp knife or mandolin, thinly slice potatoes into rounds. In a 2-qt baking dish, starting with white potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 1 hour 30 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.

butter, cream, chicken broth, thyme, salt, pepper, nutmeg, white potatoes, sweet potatoes, cheddar cheese

Taken from www.food.com/recipe/white-and-sweet-scalloped-potatoes-507322 (may not work)