Scalloped Potatoes with Leeks and Thyme

Ingredients: 2 tablespoons butter plus more for baking dish 1 cup finely chopped leeks  2 cloves garlic, grated/minced 1 teaspoon fresh thyme (from the You Pick Section!) 1 cup whole milk 1 cup heavy cream (can also use Greek Yogurt) 2 teaspoons kosher salt ½ teaspoon ground black pepper 2½ pounds yellow/golden potatoes, peeled and sliced thin Instructions: Preheat the oven to 350-degrees F. Coat 8x8-inch baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes. Add garlic, thyme, continue to cook, stirring for 30 seconds. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Baste after about 45 minutes of cooking. Let cool slightly before serving. Recipe source