This is a delicious side dish certain to please! Made with milk, cream, butter, and plenty of cheese, it is a satisfying combination of potatoes and leeks and great left over and reheated for lunches. You will find potatoes, leeks, and garlic at the market this week!
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large garlic cloves finely chopped
- 1 tbsp stone ground mustard
- 1/4 tsp freshly grated nutmeg
- 3/4 tbsp kosher salt
- 1 tsp freshly ground pepper
- 2 oz blue cheese
- 6 oz grated gruyere cheese
- 2 oz freshly grated parmesan cheese
- 3 lbs leeks, white and light green portions, washed and sliced into 1/4 inch rings
- 2 lbs potatoes (3-4 medium), peeled and cubed into 3/4 inch pieces
- 3 tbsp minced fresh chives
Position a rack in the center of the oven and heat the oven to 400°F. Grease a 9×13-inch baking dish or a large cast iron skillet with butter.
In 12 inch nonstick skillet over medium heat, melt the butter. Add the leeks, stirring until leeks are completely coated. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes.
Add the milk, cream, blue cheese, garlic, mustard, nutmeg, salt and pepper and simmer uncovered. Stir the mixture occasionally, until slightly thickened, about 15 minutes. Be careful not to let boil. Remove from heat, and allow to cool.
In a large bowl mix the gruyere and parmesan cheese.
Layer one third of the potatoes in the baking dish or skillet. Pour one third of the leek mixture over the top. Sprinkle one third of grated cheese and 1 tbs on chives. Repeat to make two more layers reserving the last laying of chives.
Cover with foil and bake for 45 minutes. Remove cover and continue baking until potatoes are completely tender when poked with fork and the crust is golden brown, about 30 more minutes. Allow to sit for 15 minutes after removing from oven. Garnish with reserved chives and serve.