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1
Peel, then thinly slice one large Russet potato. While the leeks are cooking, soak the potatoes in a bowl with heavy cream.
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2
In a skillet over medium-high heat drizzle 2 tablespoons of olive oil. Once oil is hot add leeks, toss to coat them in the olive oil. Sprinkle with salt to taste and let them cook until they are wilted and starting to caramelize, stirring occasionally. Then remove the leeks from the skillet and chop cooked leeks until they almost resemble a paste.
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3
In a bowl combine halved tomatoes, leeks and 2 tablespoons of flour. Mix until well combined.
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4
Preheat oven to 350 F.
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5
In a buttered baking dish about 2 inches deep and 12 inches long. Lay a layer of sliced potatoes (use about half of them; remove them from the cream but reserve the cream), slightly overlapping them on the bottom of the dish. Top the potato layer with the tomato mixture. Sprinkle half of the cheese over the tomato mixture. Top with another layer of potato slices (use the rest of them) then drizzle 2 tablespoons of the cream over top.
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6
Cover with foil and bake in an hot oven at 350 F, for 30 to 40 minutes,until the potatoes are tender.
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7
While the gratine is in the oven, prepare the topping. In a bowl combine potato chip crumbs, panko bread crumbs and 3 tablespoons of melted butter, stir until well combined.
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8
When the potatoes are tender (after 30-40 minutes), remove foil, top with remaining cheese, sprinkle with fresh thyme and crumb mixture. Bake for another 15-25 minutes, until brown and bubbly.
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9
Serve hot.
