Potato Leek Gratin

Mmm and extra mmmmm.  This was an amazing side dish pairing with another of my very favorite recipes, filet mignon with merlot reduction sauce.  Made this at my mom's during spring break visit and we all raved about it all night--10++!  I didn't get any pictures during cooking, as I actually had to do a lesson at that time, so it was mostly my mom cooking it.  Still, I wanted to share this recipe and record it here, as I definitely want to make it again :)
**note: link for original recipe may not be accessible without subscription**

link to original recipe: https://cooking.nytimes.com/recipes/1013511-potato-leek-gratin

Ingredients:

2 T. unsalted butter, plus more to butter the baking dish
2 large leeks, light green and white parts only, halved lengthwise and sliced crosswise into small half-rounds
1.5 lbs. Yukon Gold potatoes, sliced into 1/8" thick rounds
1 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
2 thyme sprigs
1 c. heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 tsp. freshly ground nutmeg
3/4 c. grated Gruyère

Instructions:

1. Heat oven to 350°F and butter a 2-quart baking dish. 

2. Melt the 2 T. of butter in a large skillet over medium heat.  Add leeks, 1/4 tsp. of the salt, 1/4 tsp. of the pepper, and the thyme sprigs.  Cook, stirring, until leeks are golden (around 5-7 minutes).  Discard thyme.

3. Toss the sliced potatoes with 3/4 tsp of the kosher salt and 1/4 tsp of the pepper. 

4. Add cream, garlic, and bay leaf to the skillet used for cooking the leeks.  Cook over medium heat, bringing to a gentle simmer and simmering for 5 minutes.  Stir in nutmeg and discard the bay leaf.

5. Layer half the potatoes in the prepared baking dish, then scatter the leeks in an even layer over the potatoes. Top by layering remaining half of potatoes.

6. Pour cream over the potatoes and top with the Gruyère (spread out evenly).  Cover with aluminum foil and transfer to oven.

7. Bake for 40 minutes, then remove the foil and bake for additional 15-20 minutes.  Let cool slightly before serving and enjoying!