Leek Potato and Bacon Casserole

So I am realizing that a lot of my grandmother's recipes have nutmeg in them! That must have been a favorite spice of hers! This is a hearty casserole and I sometimes will substitute different cheeses to add a different flavor, today I used Swiss.  I find I like to do a lot of baking and casserole making in the winter months. They taste so wonderful and I love the way their aroma fills my home.

Ingredients: 

2 leeks
6 slices smoked bacon
1 tablespoon unsalted butter
3 teaspoons salt
black pepper to taste
2 medium red potatoes, diced
2 cloves chopped garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half and half
2 cups grated Jarlsberg Swiss cheese
1/2 teaspoon nutmeg

Preheat oven to 325F.  Grease 8x8 inch glass casserole dish.

Halve leeks lengthwise and then cut them crosswise into half circles.  Put them in a glass bowl full of water and swish them around to make sure you get off any trapped dirt.  Heat a skillet over medium heat and fry the bacon until crispy, about 5 minuets.  Transfer to a paper towel covered plate to let cool them crumble.  Add the butter and the leeks to the pan with the bacon grease, season with salt and pepper. Cook until tender, about 10 minuets.

Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, salt, and water to cover.  Bring to a boil over high heat then drain.  Discard the thyme and add the potatoes to the leeks.

In a medium bowl whisk together the eggs and half and half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg.  Season with salt and pepper.  Transfer the mixture to the prepared dish, cover with foil and bake until just set but moist, about 55 minuets.  Remove from the oven and set aside.

Position a rack in the upper park of the oven and preheat the broiler.  Scatter the remaining 1 cup of cheese over the casserole and broil until the cheese browns, about 3 minuets.  Let cool 10 minuets before serving.