Potato Leek Gratin

It's late February. And even though we live in Southern California where the days are never colder than 60 degrees, the body still craves comfort food. You know, like Potato Gratin. This dish will always remind me of Greta Davis who I love dearly. Tonight we ate this with a Salad, recipe follows.

Potato Leek Gratin

Preheat Oven to 350/375 degrees

In a heavy Saucepan, like a Le Crueset Dutch Oven, combine:
3+ cups of desired combo of milk and half n' half
8 medium Yukon Gold Potatoes, peeled and thinly sliced
2 Leeks, thinly sliced, you know, "white parts only"
1 clove garlic thinly sliced
2 Bay Leaves
Several twigs fresh or several pinches dried thyme
A Sprig or a few pinches of dried Rosemary
Couple pinches of good salt
Freshly Ground Pepper to Taste
A smidge of freshly ground nutmeg

Bring Mixture to a Boil and Simmer for about 5 minutes until potatoes are tender.

While Mixture is warming, rub a clove of garlic around the 9 x 12 heavy Pyrex or other casserole like dish. When garlic is dry, smear butter on inside of dish.

Transfer Potato Milk Mixture to the Dish. Cover with grated Gruyere Cheese. If desired, add dots of butter around top, but not necessary.

Bake for 45 minutes to and hour.

Remove and let sit before cutting and serving.