White and Sweet Scalloped Potatoes

I found these in a fall Insider magazine when looking for Thanksgiving dinner ideas, and they were an instant hit. The white potatoes nicely balance the stronger flavour of the sweet potatoes.

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 1 casserole

Ingredients

• 1  tablespoon butter
• 1  cup leek, thinly sliced (white and light green parts only)
• 1⁄2 cup  35% cream
• 1  cup chicken broth
• 2  teaspoons fresh thyme
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon nutmeg
• 2  white potatoes, peeled
• 2  sweet potatoes, peeled
• 1 1⁄4 cups cheddar cheese, grated

Directions

1. Preheat oven to 350°F.
2. In a medium saucepan melt butter then cook leeks over medium heat until softened, about 3 minute Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups, about 5 minute Stir in salt, pepper and nutmeg.
3. Using a sharp knife or mandolin, thinly slice potatoes into rounds. In a 2-qt baking dish, starting with white potatoes as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 1 hour 30 minute Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 minute.