Just in case you're wondering -- these potatoes did NOT come out of a box.
Yukon gold potatoes sliced in a mandoline and then simmered in heavy cream infused with sauteed leeks until potatoes begin to soften. Then stir in thyme, white pepper, sea salt, and transfer to a baking dish and pour in cream sauce until the potatoes are just covered. Then top with a few dollops of unsalted butter, Gruyère, and Parmesan Reggiano. Bake on 375 for 30 minutes then top with freshly sliced chives and thyme. Be sure to allow the potatoes to cool 3-5 minutes before serving.
Sure, it's a little more involved than boxed potatoes, but trust me -- the results are worth it.
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