Potato Leek Gratin

1. Prepare Oven and Baking Dish

Preheat the oven and butter a 2-quart gratin dish.

2. Prepare Leeks

Trim, halve, and thinly slice the leeks before washing them thoroughly.

3. Slice Potatoes

Slice the Yukon Gold potatoes into 1/8-inch thick rounds and season with three-quarters of the kosher salt and a quarter teaspoon of black pepper.

4. Sauté Leeks

Melt unsalted butter in a skillet over medium heat, add the leeks, remaining salt and pepper, and thyme sprigs. Sauté until tender and golden, about 5 to 7 minutes.

5. Arrange Potatoes

Arrange the seasoned potato slices in the buttered gratin dish in an even layer.

6. Prepare Cream Mixture

In the same skillet, add heavy cream, minced garlic, and a bay leaf. Simmer gently for about 5 minutes until slightly thickened, then discard the bay leaf and stir in ground nutmeg.

7. Assemble Gratin

Pour the sautéed leeks over the arranged potatoes, drizzle the cream mixture over the top, and sprinkle with grated Gruyère cheese.

8. Bake the Gratin

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes until the top is golden-brown and bubbling.