1. In 12" nonstick oven proof fry pan over medium heat, melt 4 tablespoons 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. Transfer to bowl; let cool. Wipe out pan; grease with 1 tablespoons butter. 2. Preheat oven to 400 degrees. 3. In bowl, combine cheeses. Layer one third of potatoes in fry pan. Spread 1/3 of leek mixture on top. Sprinkle with 1/3 of cheeses, then 1 tablespoons chives. Repeat layering 2 more times, reserving 1 tablespoons chives. Cover pan; transfer to oven. 4. Bake 45 minutes. Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle 1 tablespoons chives on top. Let stand 15 minutes before serving. ---------------------------------------------------------------------------
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Ingredients
