Perfect for a potluck supper! 1 cup (250 ml) leeks, thinly sliced (white and light green parts only) 1⁄2 cup (125 ml) 35% whipping cream 1 cup (250 ml) compliments chicken broth, 35% less sodium 2 tbsp (30 ml) fresh compliments thyme 1⁄4 tsp (1 ml) salt 1⁄2 tsp (2 ml) pepper 1⁄4 tsp (1 ml) nutmeg 2 yukon gold potatoes, peeled 2 sweet potatoes, peeled 1 1⁄4 cups (300 ml) grated sensations by compliments aged 5 years canadian cheddar cheese 1. preheat oven to 350°f (180°c). in a medium saucepan, cook butter and leeks over medium heat until softened, about 3 min. increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. reduce heat to medium and simmer until liquid reduces to about 1 1⁄3 cups (325 ml), about 5 min. stir in salt, pepper and nutmeg. 2. using a sharp knife or mandolin, thinly slice potatoes into rounds (about 1⁄8-in./3 mm thick). in a 2-qt (2 l) baking dish, starting with yukon gold as the base, alternately layer potatoes, switching directions for each layer. pour sauce evenly over the potatoes and bake, covered with aluminum foil, 40 min. uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 min. let cool before transporting.