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Celebrate Moms Day and Dont Forget the Potatoes!

Don't forget that Mother's Day is this Sunday. Whether you are staying home and relaxing or hosting a mothers day brunch, check out my new favorite recipe for a tasty treat! No more hash brown, cheesy potatoes in the crock pot! Not to say I don't love a good cheesy potato, these are just a little more elevated. But, they are so tasty and since I am making Brunch for Mothers Day, I get what I want! 
HAPPY MOTHERS DAY!

Potato Leek Gratin

• 2 tablespoons unsalted butter, more for greasing the pan
• 2 large leeks, trimmed and halved lengthwise
• 1 ½ pounds peeled Yukon Gold potatoes
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1tsp thyme
• 1 cup heavy cream
• 1 fat garlic clove, finely chopped
• 1 bay leaf
• ¼ teaspoon freshly ground nutmeg
• 1 1/2 cup Gruyère, grated
  

  Preparation

  
  
• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Set aside in bowl of cold water with a tsp of kosher salt until ready to use.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes.
• Remove Leeks from pan Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Now layer! I use a round dish and add some olive oil to bottom.  Then in a circular motion I add one layer of potatoes, (be sure the whole bottom is covered overlap the potatoes as you go around the dish and just fill in the middle) then a layer of leeks, layer of cheese, another layer of potatoes, leeks, cheese and one more layer of potatoes.  Pour the cream mixture over all the layers and add the remainder of the cheese to the top. 
• Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
  
  See a photo of the deliciousness below!
  Original recipe here - Mine is tweaked from the original!