This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.

Cast-Iron Potato Gratin

Whether you call this gratin dauphinoise, like the French, or scalloped potatoes, as folks do in the Midwest, this luxuriously creamy potato casserole, topped with a golden brown crown of GruyÁ¨re and Comté, is comfort food at its best. If you want to make this dish even more decadent, sprinkle grated Parmesan evenly into the buttered pan before topping with the potatoes for an extra layer of goodness. Serve with a juicy steak and a bold red wine.

Olive oil, (as needed)

4”“5 tablespoons unsalted butter

2 leeks, (green parts removed, white parts quartered lengthwise, soaked in water to remove dirt, and chopped into half moons)

½ shallot, (finely chopped)

3”“4 cloves garlic, (minced)

Salt and freshly ground black pepper

3”“4 cups whole milk

½ cup heavy cream ((optional))

4”“5 large baking potatoes, such as Russets (we used ‘Purple Vikings’), (peeled and cut crosswise into ¼-inch-thick slices using a mandolin)

2”“3 teaspoons freshly grated nutmeg

1 cup grated GruyÁ¨re cheese, (preferably cave aged )

1 cup grated Comté cheese, (preferably cave aged)

1 small bunch chives, (finely chopped)