Having never cooked leeks before, and it being too hot for the many soup recipes I found online, I thought I would try this casserole, which turned out eatable for everyone...
2 Leeks, sliced lengthwise in half and then crosswise
2 medium potatoes, sliced
1 tablespoon butter, plus some for the pan
3 teaspoons salt
Freshly ground black pepper
2 cloves garlic, smashed
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
2 cups cheese, grated
1/2 teaspoon freshly grated nutmeg
Preheat the oven 325 degrees F. Butter an 8-by-8-inch square glass casserole dish. After cutting the leeks, put them the basket of a salad spinner and fill with water. Swish the leeks around to flush out any grit.
In a medium bowl whisk together the eggs and half-and-half, then stir in the leeks, salt and pepper, garlic, thyme and nutmeg.
In the casserole dish, place a layer the potato on the bottom, spoon the leek mixture on top, then sprinkle with the grated cheese, repeat, ending up with the cheese on top. Cover with foil and bake for 30 minutes. Uncover, and bake for 20-25 minutes more, until the top is golden brown.
Enjoy!!!
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