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Scalloped Potatoes with Leeks

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

2

Leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)

6

Russet potatoes (2 1/2 pounds)

1 cup

Chicken stock, homemade or low-sodium store-bought

1/8 tsp

Nutmeg

1

Pepper, Freshly ground

1/2 tsp

Salt, coarse

2 tbsp

Butter, unsalted

8 oz

Gruyere cheese

1 cup

Heavy cream