• 3 cups cream
• 3 cups reduced fat milk
• 3 cup leeks - thinly sliced
• 1 1/2 tsp salt
• 3/4 tsp ground pepper
• 5 lb russet or Yukon gold potatoes - peeled and cut into 1/4“ thick slices
• 12 thyme sprigs
• 2 bay leaf
• 6 garlic cloves
• cooking spray
• 1 1/2 cup grated shredded gruyere cheese

1. Large batch - see Galway Blazers' Potato Gratin for 3lb version or do half batch in 9”x9“ pan
2. Preheat oven to 375F
3. Place all ingredients except cooking spray and cheese in dutch oven and bring to boil. Cover, reduce heat, and simmer 10 min. Discard thyme and bay leaf.
4. Coat 13×9” baking dish with cooking spray. Arrange 1/2 of potato slices in bottom of dish. Top with 1/2 of cheese, add remaining potatoes and top with remaining cheese.
5. Bake for 1 hr or top is golden. Allow to stand 10 min. before serving.

Serves: 12       Total cooking time: 40 min.
Source: M fox hunting magazine summer 2013