Smoky Potato Gratin with Leeks BY TARA HANSEN

Preparation and cooking time: 1 1/2 to 1 3/4 hours

Ingredients:

2 1/2 lb starchy potatoes, peeled and thinly sliced into 1/8 rounds

1 large leek (or 2 small leeks), thinly sliced

2 cups milk

1 2/3 cups cream

1 clove garlic, grated

3 oz Petaluma Creamery smoked gouda (grated)

2 oz Petaluma Creamery cheddar (grated and of your choice, we used 2 year aged for ours)

0.5 oz Petamula Creamery asiago (grated, optional)

salt and white pepper

Preheat oven to 350 f and position rack to upper third for more even browning.

In a round or square baking dish layer the potato slices and leeks. Season with salt and white pepper as you layer. Mix your cream, milk, and garlic and pour liquid into your baking dish until liquid almost covers your potato and leek mixture. Sprinkle on your grated cheese and place uncovered in the oven. Allow gratin to bake for at least 45 minutes. Remove from oven when cheese topping is well colored and sides are bubbling. Let rest before serving.