INGREDIENTS
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6 russet potatoes, peeled and thinly sliced on a mandoline
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5 tbsp. unsalted butter
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1 c. thinly sliced leeks
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4 tbsp. all-purpose flour
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1/2 c. (4 fluid ounces) heavy cream
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1 1/4 c. (10 fluid ounces) milk
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1 c. shredded white Cheddar
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1 c. shredded Parmesan, divided
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Pinch nutmeg
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Salt, to taste
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Freshly ground black pepper, to taste
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