Leek & Potato Gratin

 1 clove garlic & butter

3 tablespoons butter

5 cups leeks, cleaned & sliced thin

Salt and pepper to taste

Fresh nutmeg

1 ¼ pounds russet potatoes, sliced 1/16 “thick

4 ounces Gorgonzola cheese

1 ½ cups milk

½ cup heavy cream

2 tablespoons Parmesan – for topping

 

Rub the baking dish with garlic clove and let the dish dry.  Then rub the dish with butter.  Sauté leeks in 3 tablespoons butter for 10-12 minutes.  Add nutmeg salt and pepper to leeks and stir well.  In the baking dish layer 1/3 of the potatoes, then a layer of leeks, and then cheese, repeat, and end with a layer of potatoes.  Heat milk and cream and pour over the layers.  Sprinkle Parmesan cheese over the top and bake in a 350-degree oven for 40 minutes or until potatoes are tender and browned.  Rest for 10 minutes and serve.