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In large frying pan, over medium heat, melt 4 Tbsps butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.
Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Set aside.
Preheat oven to 400 degrees. A 10-inch round pyrex or ovenware with at least 2-inch sides, greased with remaining 1 Tbsp butter.
In small bowl, combine cheeses.
Layer one-third of potatoes in prepared pyrex; spread 1/3 of the leek mixture on top. Sprinkle 1/3 of cheeses. Repeat layering 2 more times.
Cover dish with foil; transfer to oven. Bake for 45 minutes.
Remove foil; reduce temperature to 375 degrees, and bake until potatoes are tender and crust is golden brown, about 30 minutes more.
Let stand 15 minutes before serving.
8 to 10 servings.
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