<p>I just made the most decadent potato leek gratin. I’ve been working at a rich, tasty gratin or scalloped potato side and this is a keeper. Saute 2 sliced leeks, a couple cloves of minced garlic, rosemary or herbs de provence, salt and pepper in a generous pat of butter until leeks are tender. Slice about 2 pounds of Yukon gold potatoes thin and add to pan with 2 cups cream and a cup of milk. Cook uncovered until cream/milk is substantially reduced and very thick and potatoes are just about done…about 20 minutes. Put half the potato mixture in a casserole with about 1/2 cup shredded Gruyere cheese and 1/4 cup shredded Parmesan, put the rest of the Potato mix on top and top off with 1/2 cup of Gruyere and 1/4 cup of Parmesan. I made it tonight and put it in the fridge - Bake for about 1/2 hour tomorrow until bubbly and browned on top. I could have eaten the spoon. i adapted a recipe I found and this one works. Too many calories to contemplate. I can imagine this one on a really cold snowy night with some kind of sausage.</p>