Ingredients

• 1 tablespoon olive oil
• ¼ lb. ¼ inch diced pancetta or 6 strips of bacon
• 4 medium sized leeks, cleaned and diced
• Salt and freshly ground white pepper
• 1 tablespoon flour
• 1 1/2 cups crème fraiche or heavy cream
• 1 teaspoon chopped fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• 8 oz. grated Gruyere Cheese
• 2 oz. grated parmesan cheese
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 2 tablespoons minced chives for garnish

Directions

Heat a sauté pan and add the olive oil and pancetta or bacon. Cook until crispy and remove using a slotted spoon on to a paper towel. Remove all but two tablespoons of the oil. Heat the pan again and add the leeks and a teaspoon of salt. Stir, reduce heat to medium low and cover. Cook stirring occasionally for 20 minutes. Stir in the flour and cook for an additional minute. Add the crème fraiche, thyme, garlic, and nutmeg. Cook for an additional 10 minutes.  Remove from heat and stir in the crispy pancetta.

Meanwhile, preheat the oven to 375^oF and combine the cheeses in a bowl.

Butter a casserole dish and layer 1/3 of the potatoes in an overlapping pattern and season with salt and pepper. Spread 1/3 of the leeks mixture, followed by one third of the cheese mixture. Repeat layering two more times. Cover and put into the oven. Cook for 40 minutes. Uncover and bake an additional 20-30 minutes or until the potatoes are tender. Remove from the oven and garnish with the chopped chives. Let rest for 10 minutes prior to serving.