The last time I ate a "gratin" was 12 years ago, that's a long time to wait to eat something so delicious! I had 4 leeks in my fridge and had no idea what I felt like making with them, but then I saw the cream and the cheese and it just clicked, why gratin of course!
So here's what you'll need:
I made it in a 12 X 8 Pyrex dish, it serve 6 large pieces
6 to 8 large russet potatoes, peeled then sliced with a mandolin on the thinnest setting
4 leeks, washed and chopped thinly
1 cup cooking cream
1 cup water (or 1 cup parve chicken stock)
2 tbsp butter
1 1/2 cups shredded cheese ( I used cheddar and mozzarella)
salt and pepper
1 pinch of nutmeg
1 bay leaf
Preheat the oven to 350F.
In a pan, melt the butter, then add the leeks, salt and pepper and saute for 5 minutes on medium heat till they soften and set aside. In another pot, heat the water, cream, nutmeg, the bay leaf, salt and pepper and bring to a slow boil. When it starts to bubble, turn off the heat and set aside.
Oil the Pyrex, then add a few spoons of the sauce to the bottom and start layering the potatoes, make 1 full layer, then spoon on 1/4 of the leek mixture, pour 1 ladle of the liquid then sprinkle on 1/4 of the cheese and repeat till you get to the last layer, but don't add the cheese on the last layer, cover with foil and bake for 3 hours (it's a labor of love!)
After about 2 and half hours, uncover, sprinkle the remaining cheese and bake till golden, bubbly and melted.