Type of dish: Side Dish
3 Tablespoons butter
3 medium leeks, thinly sliced
3 cloves garlic, minced
3 Tablespoons all-purpose flour
3 1/2 cups milk
2 teaspoons kosher salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme
2 cups shredded cheese
3 pounds potatoes, thinly sliced.
Preheat the oven to 375° F. Melt butter in a 3-quart saucepan over medium heat; add leeks, and saute for 5 minutes or until tender (do not brown). Add garlic, saute 1 minute.
Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk. Stir in seasonings.
Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, stir in cheese until melted and smooth.
Layer half of potatoes in a lightly greased 13×9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.
Bake at 375° F for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to proven excessive browning, if necessary. Remove from oven and let stand for 10 minutes before serving.
Recipe courtesy of Gazy Brothers Farm
