Potato-Leek Gratin

• 3 tablespoons butter
• 3 medium leeks, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 1/2 cups milk
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon dried thyme
• 2 cups (8 ounces) shredded Italian cheese blend
• 3 pounds baking potatoes, peeled and thinly sliced

1. Melt butter in a 3-quart saucepan over medium heat; add leeks, and saute 5 minutes or until tender (do not brown). Add garlic; saute 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients.
3. Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.
5. Bake, uncovered, at 375u0b0 for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 10 minutes.

butter, leeks, garlic, allpurpose, milk, kosher salt, freshly ground pepper, ground nutmeg, thyme, italian cheese blend, baking potatoes

Taken from www.myrecipes.com/recipe/potato-leek-gratin (may not work)