2 tablespoons unsalted butter
3 garlic cloves, minced
1 large leek, cut vertical and sliced into thin half-moon slices
2 teaspoons fresh thyme, removed from stem
1 cup heavy cream
1/2 cup chicken stock
1/4 cup chives chopped, divided
1 cup fontina grated, divided
1/3 cup gruyere grated
6 to 8 Yukon gold potatoes peeled, sliced thin 1/4 inch
Heat the oven to 400 degrees.
In a 10 inch cast iron skillet heat the butter over medium heat. Add the garlic and sauté for 30 seconds. Then quickly add the leek and thyme and reduce heat to low; cook for 10 minutes being careful so that that mixture doesn’t brown or burn. Season with salt and pepper as the leek mixture cooks.
Add the cream and chicken stock and bring to a boil. Once boiling immediately remove the pan from the heat and stir in half of the chives, 3/4 cup of fontina, and all of the gruyere.
Place the potatoes in the pan layering them on top of each other as you go creating a circular shape. Season with salt and pepper and bake in the oven for 40 mins. After 40 mins, carefully sprinkle the remaining cheese to the top. Allow to cook for 10 more minutes so the top gets perfectly brown and crispy. Remove from oven, add the remaining chives before serving and enjoy!