2 Large Red or Yukon potatoes, sliced in very thin rounds (use mandoline slicer if you have one) – about 1-1 1/2 lbs.
1 or 2 leeks, cut in half (with roots on) and cleaned thoroughly, the lighter part mostly, but have a few of the darker green part for color
2 ribs of celery, sliced thin (Mandolin slicer works great for this)
2-3 cloves of garlic, pressed
1/2 cup chicken or vegetable stock
1/2 cup half and half or heavy coconut milk
3 T butter
1 T olive oil
1-2 tsp. thyme (fresh or dried)
1 tsp. fresh nutmeg
salt and pepper to taste
1/2 – 3/4 cup cheese, parmesan or Gruyere

Don’t discard the dark green tops of the leeks, you can use them to make vegetable stock or chop them up fine and use like green onions.

Preheat the oven to 350 and grease a small casserole dish with the olive oil. Layer potato slices and celery. Season with salt, pepper and thyme. Melt 1-2 T butter in a medium skillet and add garlic and leeks. Stir fry over medium heat until leeks start to brown on the edges. Add chicken stock and cream/milk of choice and stir to combine. Grate nutmeg over the top , add other seasonings and stir. Pour the sauce over the potatoes and celery, use a fork to lift up the layers so that the sauce is well dispersed. Top with cheese. Cover casserole dish and bake for 60 minutes, uncover and bake until the cheese is bubbling and golden, 15 – 20 minutes more.

Makes about 6 servings.