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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter. In a large bowl, combine the thinly sliced potatoes and washed leeks.

In a separate medium bowl, whisk together the heavy cream, minced garlic, 1 cup of shredded Gruyere cheese, Parmesan cheese, chopped fresh thyme, ground nutmeg, salt, and black pepper until well combined.

Add the cream mixture to the bowl with the potatoes and leeks. Toss gently to ensure all the potato and leek slices are thoroughly coated with the creamy mixture.

Evenly arrange the coated potato and leek mixture in the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top, and continue to bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10 minutes before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter. In a large bowl, combine the thinly sliced potatoes and washed leeks.

In a separate medium bowl, whisk together the heavy cream, minced garlic, 1 cup of shredded Gruyere cheese, Parmesan cheese, chopped fresh thyme, ground nutmeg, salt, and black pepper until well combined.

Add the cream mixture to the bowl with the potatoes and leeks. Toss gently to ensure all the potato and leek slices are thoroughly coated with the creamy mixture.

Evenly arrange the coated potato and leek mixture in the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top, and continue to bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10 minutes before serving.
