Simple Homemade Creamy Leek and Potato Gratin

Ingredients

• •2 large leeks, trimmed, washed, and thinly sliced
• •2 lbs potatoes, peeled and thinly sliced (use waxy potatoes for best results)
• •2 cups heavy cream
• •1 cup whole milk
• •2 cloves garlic, minced
• •1 teaspoon fresh thyme leaves
• •1/2 teaspoon ground nutmeg
• •Salt and freshly ground black pepper to taste
• •1 cup grated Gruyère cheese (optional, for topping)
• •1 tablespoon unsalted butter (for greasing the dish)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Grease a baking dish with the unsalted butter and set it aside.

3. 3

   In a mixing bowl, combine the heavy cream, milk, minced garlic, thyme leaves, nutmeg, salt, and pepper.

4. 4

   Layer half of the sliced potatoes evenly in the prepared baking dish.

5. 5

   Spread half of the sliced leeks over the potatoes.

6. 6

   Pour half of the cream mixture evenly over the leeks and potatoes.

7. 7

   Repeat the layering process with the remaining potatoes, leeks, and cream mixture.

8. 8

   If using Gruyère cheese, sprinkle it evenly on top of the final layer.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

10. 10

    Remove the foil and continue baking for another 20 minutes, or until the top is golden and bubbling and the potatoes are tender.

11. 11

    Allow the gratin to rest for 5 minutes before serving.