Scallop and Leek potatoes

3 tablespoons butter
1 leek washed, end cut off and sliced thin
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken stock or vegetable stock
4 cups milk (2 for sauce and 2 for on top of potatoes after everything is put together to help it cook)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
1 tablespoon oregano to sprinkle on top
4 pound Potatoes, sliced into 1/8-inch rounds
2 cups grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

INSTRUCTIONS:

Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
Melt butter in a large sauté pan over medium-high heat. Add leek and garlic , salt and pepper to taste, sauté for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined, and cook for about a minute until it gets a pasty consistency like a rue.Gradually pour in the stock, and whisk until combined. Add in the milk, thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese and add the remaining 2 cups of milk. Sprinkle on the oregano and any extra cheese you might like.
Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 30-40 minutes, or until the potatoes are cooked through.
Remove from oven and let slightly cool it will be super hot.

This Crazy Gringa Life