4 tbsp butter
1 1/2 cups whole milk
1 cup heavy cream
3 large garlic cloves finely chopped
1 tbsp stone ground mustard
1/4 tsp freshly grated nutmeg
3/4 tbsp kosher salt
1 tsp freshly ground pepper
Cheese: 2 oz blue cheese, 6 oz grated Gruyere cheese, 2 oz freshly grated parmesan cheese
3 lb leek, white and light green portions, washed and sliced into 1/4 inch rings
3-4 medium potatoes, sliced about 1/4" thick
3 tbsp Veggie Box Parsley, minced (cilantro)

4 tbsp butter 1 1/2 cups whole milk 1 cup heavy cream 1 tbsp stone ground mustard 1/4 tsp freshly grated nutmeg 3/4 tbsp kosher salt 1 tsp freshly ground pepper 3 lb leek, white and light green portions, washed and sliced into 1/4 inch rings 3 tbsp Veggie Box Parsley, minced (cilantro)

Preheat oven to 400°F. Grease a 9x13 baking dish or large cast iron skillet with butter. In a nonstick skillet over medium heat melt the butter. Add leeks and stir until they are completely coated. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the milk, cream, blue cheese, garlic, mustard, nutmeg, salt and pepper and simmer uncover until slightly thickened, about 15 minutes. Be careful not to let it boil! Remove from heat and cool. Meanwhile, mix gruyere and parmesan cheese in a bowl. Layer one third of the sliced potatoes in the baking dish/skillet, pour 1/3 of the leek mixture on top, then sprinkle one third of grated cheese and 1 tbsp of minced parsley. Repeat to make two more layers reserving the last layer of parsley for garnish. Cover au gratin with foil and bake for 45 minutes. Remove foil and bake until potatoes are tender and crust is golden brown, about 30 more minutes. Allow to sit for 15 minutes after removing from oven. Garnish with reserved chives and serve!