Potato & Leek Gratin

Ingredients

• Kosher salt and freshly ground black pepper
• 1 clove garlic, crushed
• 2-½ lb. Yukon Gold potatoes, peeled and sliced about ¹/₈ inch thick
• 1-½ cups heavy cream
• ½ cup homemade or low-salt chicken or vegetable broth
• Freshly grated nutmeg to taste
• 1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)
• + 3 more ingredients
• • ½ cup grated Gruyère
  • 1 bay leaf
  • 4 oz. thinly sliced baked or cured ham, chopped (about 1 cup)

In a small saucepan, combine the broth, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin. Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with...

View full recipe at Fine Cooking