Potato casserole with leek
Description
Preheat the oven to 175 degrees. Grease a baking dish with butter. Melt the butter in a skillet over medium heat. Add leek and cook until translucent, 3 to 4 minutes. Arrange 1/3 of the potatoes in the dish, overlapping the slices slightly. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, then layer with 1/2 of the leek and 1/3 of the cheese. Repeat with the remaining ingredients. Top with the remaining potatoes and sprinkle with the remaining cheese. Mix the cream and broth. Pour the mixture over the casserole. Cover with parchment paper or foil. The dish can be stored in the refrigerator overnight. Bake for 30 minutes. Increase the oven temperature to 220 degrees, remove the foil, and continue baking until golden brown and the potatoes are tender, about 45 minutes. Let stand for 15 to 30 minutes before serving.