Potato Leek Gratin

• 5 Tbs. unsalted butter
• 4 lb. leeks, (white and green portions)
• 1 1/2 Tbsp salt
• 1 tsp minced fresh thyme
• 1/4 tsp freshly grated nutmeg
• 3/4 tsp freshly ground pepper
• 1 cup heavy cream
• 6 oz Gruyere cheese, grated
• 3 oz. Parmigiano cheese, grated
• 3 lbs potatoes, peeled and sliced
• 3 Tbs minced fresh chives

1. Preheat oven to 400 degrees.
2. in 12" nonstick fry pan over medium heat, melt 4 Tbsp butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring ocassionally, until leeks are tender (about 20 minutes). Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened, (about 15 minutes). Transfer to bowl, let cool. Wip out pan, great with 1 Tbsp butter.
3. In bowl, combine cheeses. Layer one-third of potatoes, in fry pabn, Sprinkle one-thrid of leek mixture on top. Sprinkle with one-third cheeses. Sprinkle with 1 Tbsp chives. Repeat.
4. Cover pan, transfer to oven. Bake 45 minutes.
5. Remove lid, bake until potatoes are tender and crust is golden brown (about 30 minutes more.

butter, leeks, salt, thyme, nutmeg, ground pepper, heavy cream, gruyere cheese, parmigiano cheese, potatoes, fresh chives

Taken from www.epicurious.com/recipes/member/views/potato-leek-gratin-50065212 (may not work)