GOLD NAPA LEEK GRATIN

Steps:

• 1. Oven to 350. 2. Put cream in small saucepan on low-mid, do not allow to boil. Simply allow cream to heat without scorching. 3. Add minced garlic to cream. Stir with whisk infrequently for 10 minutes or so while doing next steps. Goal is to release garlic essence to cream; use your nose to check progress - up heat if no garlic scent after 5 minutes. If you feel a thin layer sticking to the pan when stirring then slightly lower heat and stir with whisk to remove layer from pan base. 4. Wash potatoes - not leeks or cabbage yet. 5. Peel potatoes. Perfection on peel is not necessary. 6. Slice potatoes to 3/16". 7. Slice leeks to 3/16". Remove and discard root tip and green fronds - utilize lighter greenish white area. 8. Slice cabbage to 3/16". Remove and discard root tip. 9. Fill bowl with cool water and add sliced leeks, stirring and separating concentric circles with fingers to clean. Lift out of water to towel or colander to drain. 10. Clean cabbage in same fashion. 11. Add Boursin cheese to cream mixture, whisk to incorporate. Lower heat to low. 12. Taste mixture, add salt and pepper and taste again. 13. Lightly grease 11x17" casserole pan. 14. Layer 100% coverage of potatoes, then 50% coverage of leeks, and 50% coverage of cabbage. Spoon 1/4 cream mixture over then salt and pepper - do keep in mind potatoes proclivity to devour salt. Repeat until exhaust potatoes or pan is full. 15. Top with gruyere. 16. Cover with foil and place in oven. 17. After 35 minutes remove foil and continue baking until top is browned approximately another 35 minutes.