Potato, Leek and Endive Gratin with McGarrigle’s Creamy Champagne

Ingredients:

4 Russett potatoes
1 leek
1 Belgian endive
3 cloves garlic, crushed
1 cup whipping cream
2 tbsp. unsalted butter
½ cup 3% homogenized milk
2 tbsp. Mrs. McGarrigle’s Creamy Champagne Mustard
½ tsp. Freshly grated nutmeg
1 cup grated Gruyere
½ cup Extra Old Cheddar
Sea salt & freshly ground pepper, to taste

Peel potatoes, slice into ½ cm thick slices. Clean the leek and cut in half lengthwise, then into thin slices. Remove outer leaves of endive. Cut in half lengthwise, then slice into 1 cm slices. Crush garlic. Place all ingredients except cheese in a bowl and mix well. Transfer to a baking dish. Cover with a layer of parchment, then a sheet of foil. Bake at 350F for 45 minutes. Remove foil & parchment, then add cheese and bake, uncovered, another 15 minutes, or until cheese is well-browned. Turn oven off and let rest in oven 15 minutes before serving

Serves 4-6.