Potato Leek Gratin

This was Potato Leek Gratin.

I had potato from Niku-Jaga, leek from Easter's minted pea, fresh thyme from kale & bean soup, heavy cream from Easter's desstert, and Zingerman's Comté cheese. I heard potato leek gratin calling my name...

I adapted a recipe from New York Times with just one change: I used garlic powder instead of fresh garlic. With a mandolin, slicing 10 potatoes into exact 1/8 inch thickness was like a breeze. This gratin was fantastic. Creamy, flavorful, and cheesy!