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