2 leeks, white and light green
2 medium red potatoes, diced
6 large eggs, beaten
6 slices smoked bacon
1 ½ cups half-and-half
2 cups Jarlsberg Swiss cheese, grated
2 cloves garlic, mashed
2 sprigs fresh thyme
½ teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons salt
Freshly ground black pepper
Preheat the oven 325 degrees F. Butter a square glass casserole dish.
Prepare the leeks.
Halve the leeks lengthwise and cut them into half circles crosswise. Place them in a salad spinner and fill it with water. Swish the water around to remove any of the grit in the leeks and then remove the leeks from the water.
Cook the leeks.
Fry the bacon in a skillet until crispy then remove from the pan and drain on paper towels. Once cooled, crumble and set aside. Then place the butter and the leeks into the skillet and season with ½ teaspoon salt and some pepper. Cook for about 10 minutes until tender.
Prepare the potatoes.
Place the potatoes in a small saucepan with the garlic, thyme and salt and cover with water. Bring to the boil and then drain. Discard the thyme and garlic and add the potatoes to the leeks.
Prepare the mixture.
Mix together the eggs, half-and-half in a bowl and then stir in the leek mixture, 1 cup of cheese, bacon and nutmeg. Season with salt and pepper and transfer the mixture into the buttered casserole dish. Cover the dish with foil and bake for 55 minutes until set but still moist. Remove from the oven and set aside.
Scatter the remaining 1 cup of cheese over the mixture and place under the grill for about 3 minutes until the cheese browns. Set aside for 5 – 10 minutes before serving.