POTATO, LEEK, AND ASPARAGUS GRATIN

2 pounds Yukon Gold or russet potatoes, sliced very thinly
2 leeks, white parts only, well-washed and cut into thin rings
1 pound asparagus spears, tough ends snapped off, cut into 2-inch pieces
3 cups cream
salt and freshly-ground black pepper, to taste
pinch freshly-grated nutmeg
2 cloves garlic, finely minced
3/4 cup grated good-quality Gruyere or Emmental cheese

Preheat oven to 400F. In a large heavy-bottomed saucepan, place the potato slices, leek rings, and asparagus pieces. Add the cream, salt, pepper, nutmeg, and garlic. Cook, stirring occasionally and very gently with a rubber spatula so the potato slices don‘t fall apart, over medium-high heat until the cream boils.

Pour mixture into a 3-quart baking dish. Sprinkle with the grated cheese. Bake in preheated oven around 40 minutes until top is bubbly and golden, and potatoes are tender when pierced with a knife. Remove from oven and let sit for about 15 minutes. The dish will thicken slightly as it cools.

Serves 8
Source: Comfort Food, by The Best of Fine Cooking (Taunton Press, 2004)