4 lb. leeks, white and light green portions, rinsed well, cut into 1/4 inch rings OR 4 lbs. of onions, sliced thin
1 1/2 T. kosher salt
1 tsp. minced fresh thyme
1/4 t. freshly grated nutmeg
3/4 t. ground black pepper
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated (or any cheese you like)
3 lb. russet potatoes, peeled cut into 1/4" slices
3 T. minced, fresh chives
In 12" nonstick fry pan over medium heat, melt 4 T. butter. Add leeks or onion and salt, stirring to coat with butter. Cover and cook, stirring occasionally, until leeks or onions 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 T. butter.
Preheat oven to 400 degrees F.
In bowl, combine cheeses. Layer one-third of potatoes in fry pan or casserole bowl. Spread one-third of leek or onion mixture on top. Sprinkle with one-third of cheeses, then 1 T. chives. Repeat, layering 2 more times reserving 1 T. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid, bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 T. chives on top. Let stand 15 minutes before serving. Serves 8-10 (adapted from Williams-Sonoma Recipes)
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