2-2 ½ pounds gold potatoes, unpeeled, scrubbed and thinly sliced
1-2 medium to large leeks, halved, washed, cut into 1-inch segments
2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 garlic cloves, minced
Leaves from 3 sprigs fresh thyme
½ cup plain breadcrumbs
¾ cup coarsely grated Gruyere, Comte, or cheddar cheese
Instructions
Heat oven to 350°F. Generously butter an 8 x 12 inch or 3-quart baking dish.
Arrange small stacks of sliced potatoes on an angle, slightly fanned, in different directions filling the pan loosely. Tuck leeks, halved side up, between potatoes around the pan.
In a medium saucepan, bring cream, 2 tsp salt, freshly ground black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. Cover pan tightly with foil, place on a baking sheet to catch any drips, and bake for 30 minutes.
Meanwhile, melt 2 remaining tablespoons of butter. Add breadcrumbs, salt, and pepper to taste and mix to evenly coat.
At 30 minutes, briefly remove the pan from oven and remove foil. Sprinkle top evenly with cheese, then scatter with buttered breadcrumbs. Return to the oven without foil for 45 minutes, until potatoes are totally tender, the top is browned, and the edges are bubbly.
