Potatoes with Leeks and Gruyere

• 2 tablespoons (1/4 stick) butter
• 1 pound leeks (white and pale green parts only), thinly sliced
• 1 8-ounce package cream cheese, room temperature
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup whole milk
• 3 large eggs
• 2 pounds large white-skinned potatoes, peeled, shredded
• 3 cups grated Gruyere cheese (about 12 ounces)

1. Preheat oven to 350F.
2. Butter 13 x 9 x 2-inch baking dish.
3. Melt 2 tablespoons butter in large skillet over medium heat.
4. Add leeks; saute until tender, about 10 minutes.
5. Transfer to large bowl.
6. Blend cream cheese, salt, pepper and nutmeg in processor.
7. Add milk and eggs.
8. Process just until blended.
9. Transfer to bowl with leeks.
10. Add potatoes and Gruyre.
11. Stir to blend.
12. Transfer mixture to prepared baking dish.
13. Bake potatoes until cooked through and top is brown, about 1 hour.
14. (Can be prepared 1 day ahead.
15. Cool slightly.
16. Cover and refrigerate.
17. Rewarm, covered, in 350F.
18. oven, about 25 minutes.)

butter, leeks, cream cheese, salt, ground black pepper, ground nutmeg, milk, eggs, whiteskinned potatoes, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/potatoes-with-leeks-and-gruyere-101406 (may not work)