Individual 3 Cheese Potato Leek Gratins

In a frying pan (one with a lid), melt 3 tablespoons of butter over medium heat. Add the leeks and salt, stirring to make sure the leeks are coated with the butter. Cover the pan, cook, and stir occasionally until the leeks are tender, about 8 minutes.

Add the thyme, grated nutmeg, pepper and cream. Simmer uncovered, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from heat and let cool.

Preheat oven to 400 F.

In a large bowl, combine the cheeses. Place 4 ramekins (1 cup size) on a foil lined baking sheet (this will save you cleanup time). Lightly grease each ramekin with butter. Layer 1/3 of the potatoes in the ramekins, overlapping potatoes slightly. Spread 1/3 of the leek mixture on top of the potatoes. Then add 1/3 of the cheese mixture. Repeat the layering two more times, ending with a layer of cheese on the top.

Cover each ramekin with foil and bake for 35 minutes. Remove the foil and bake until the potatoes are tender and the cheese is golden brown, about 20-25 minutes more. Remove from the oven and let them sit for 5 minutes before serving. Top with caramelized leeks if desired (directions below).

Serves 4

*Optional topping: If desired, chop an extra leek and saute it, along with 1 tablespoon of butter, in a separate frying pan over medium heat. Stir occasionally, until golden and crispy. Watch carefully when they start to turn golden, they can burn quickly!

Recipe adapted from Williams Sonoma.