Leek and Potato Gratin

2-1/2 pounds Yukon gold potatoes
3 slender leeks, washed
2 cloves garlic, minced
kosher salt
pepper
1/4 teaspoon nutmeg
1/4 cup dry white wine/sherry/chicken stock
1-3/4 cups heavy whipping cream

Preheat oven to 350° F and grease a 2-1/2 or 3-quart casserole dish. Thinly slice the potatoes, skins on. Thinly slice the leeks and toss with the minced garlic. Layer in the casserole dish: potatoes > leeks with garlic > salt and pepper. Finish with a top layer of potatoes. In a large measuring cup or bowl, mix together the sherry/chicken stock, the heavy cream and the nutmeg. Pour over the potato and leek layers. The liquid should just cover the final layer of potatoes.

Place the dish in the preheated oven and bake for 80-90 minutes. At 20 minutes, open the oven and gently push the potatoes back under the cream. Repeat this at 40 minutes and again at 60 minutes. Remove the gratin from the oven when the top is lightly browned and the potatoes are soft. Let sit for 15-20 minutes before serving.


6-8 servings.