Preheat the oven to 400°F (200°C) and grease a sheet pan with butter.
In a saucepan, combine the heavy cream, milk, minced garlic, and a pinch of salt and pepper. Heat over medium until the mixture begins to bubble, then remove from heat.
Thinly slice the Yukon Gold potatoes and leeks.
Layer the potatoes and leeks in the prepared sheet pan, seasoning each layer with salt, pepper, and fresh thyme. Sprinkle shredded sharp cheddar and grated Parmesan between the layers.
Pour the warm cream mixture over the layered potatoes and leeks, ensuring they are well covered.
Dot the top with pieces of butter and sprinkle with any reserved cheese.
Bake uncovered in the preheated oven for 40-45 minutes, or until the potatoes are tender and the top is golden brown.
Allow the dish to sit for 10 minutes before serving. Garnish with additional fresh thyme if desired.
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Variations & Tips
For a flavorful twist, substitute Gruyère cheese for the sharp cheddar to add a nutty depth to the dish. You can also incorporate crumbled bacon between the layers for a smoky flavor. If you prefer a lighter version, use half-and-half instead of heavy cream, and consider adding sliced mushrooms or spinach for additional texture and nutrients.
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