Leek and Potato Casserole
Ingredients
- 2 tablespoons butter, plus more for the dish
- 2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
- 3 sprigs fresh thyme, leaves picked
- Kosher salt and freshly ground black pepper
- 2 pounds Yukon gold potatoes
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 1/2 cups grated fontina cheese
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