Ingredients

The following ingredients have 6 Servings
  • 4 tbsp butter
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3 large garlic cloves finely chopped
  • 1 tbsp stone ground mustard
  • 1/4 tsp freshly grated nutmeg
  • 3/4 tbsp kosher salt
  • 1 tsp freshly ground pepper
  • 2 oz blue cheese
  • 6 oz grated Gruyere cheese
  • 2 oz freshly grated parmesan cheese
  • 3 lb leek, white and light green portions, washed and sliced into 1/4 inch rings
  • 2 lb russet potatoes (3-4 medium), peeled and cubed into 3/4 inch pieces
  • 3 tbsp minced fresh chives

Instruction

  • Position a rack in the center of the oven and heat the oven to 400°F
  • Grease a 9x13-inch baking dish or a large cast iron skillet with butter. In 12 inch nonstick skillet over medium heat, melt the butter
  • Add the leeks, stirring until leeks are completely coated
  • Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes
  • Add the milk, cream, blue cheese, garlic, mustard, nutmeg, salt and pepper and simmer uncovered
  • Stir the mixture occasionally, until slightly thickened, about 15 minutes
  • Be careful not to let boil
  • Remove from heat, and allow to cool. In a large bowl mix the gruyere and parmesan cheese. Layer one third of the potatoes in the baking dish or skillet
  • Pour one third of the leek mixture over the top
  • Sprinkle one third of grated cheese and 1 tbs on chives
  • Repeat to make two more layers reserving the last laying of chives. Cover Au Gratin with foil and bake for 45 minutes
  • Remove cover and continue baking until potatoes are completely tender when poked with fork and the crust is golden brown, about 30 more minutes
  • Allow to sit for 15 minutes after removing from oven
  • Garnish with reserved chives and serve.