• 2 c. cream
• 2 c. 2% milk
• 2 c. thinly sliced leeks - approximately 2 large, white part only
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 lbs potatoes (Yukon Gold or russets) - peeled & cut into 1/4“ slices
• 8 thyme springs - whole & intact
• 1 bay leaf
• 4 garlic cloves, minced
• cooking spray
• 1 c. shredded gruyere cheese

1. Smaller batch - see Potato Gratin Galway Blazers for 5lb version
2. Preheat oven to 375F
3. Place cream, milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in Dutch oven and bring to a boil
4. Cover, reduce heat and simmer 10 min or until potatoes are tender
5. Discard thyme and bay leaf.
6. Spoon half mixture into a 13×9 baking dish coated with cooking spray
7. Sprinkle with half of the cheese.
8. Top with remaining potatoes and remaining cheese.
9. Bake for 1 hour or until golden brown.
10. Stand for 10 minutes before serving

Serves: 8      Total cook time: 70
Source: M fox hunting magazine summer 2013