Cheesy Potato and Leek Gratin

Madoline slice 4 russet potatoes

2 leeks – just the white parts, quartered lengthwise, chopped, rinsed well, and sautéed in olive oil over medium/low heat with some salt until soft.

In a buttered dish, add a layer of the potatoes, overlapping, topped with some salt and pepper. On top of that, a layer of the leeks (about half). Another layer of potatoes (more salt and pepper), then the rest of the leeks, then the rest of the potatoes.

Sauce:
1 1/4 C of milk,
3/4 C of heavy cream
1/4 C of beer.
simmer and pour it slowly into the potatoes
–just enough to come up to the top layer.

On top, a nice layer of cheese. About a cup of grated cheddar and swiss.

Baked at 350 for as long as possible. hour or so
Until the cheese was about to burn. It makes an awesome crust on the top, and you want to make sure the potatoes are tender.