Jersey Royal Potato and Leek Gratin Dauphinois

Preheat your oven to 160°C (320°F). Grease the baking dish generously with Jersey butter.

In a large saucepan, combine the Jersey milk, garlic, thyme, nutmeg, salt, and pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Be careful not to let it boil over.

Add the sliced Jersey Royal potatoes and leeks to the milk mixture. Ensure the potatoes and leeks are submerged as much as possible. Simmer gently for about 10-15 minutes, or until the potatoes are just beginning to soften but still hold their shape. Stir occasionally to prevent sticking.

Carefully transfer the potato and leek mixture to the prepared baking dish, arranging the slices evenly. Pour any remaining milk from the saucepan over the potatoes. Make sure the potatoes are mostly covered by the liquid.

Dot the top of the gratin with small knobs of Jersey butter (optional, for extra richness).

Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top starts to brown too quickly, cover loosely with foil for the last 15-20 minutes of baking.

Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavours to meld.