Creamy Potatoes and Leeks

Ingredients

• 4 tablespoon sunsalted butter , cut into 4 piece s, divided
• 1/2 cup panko bread crumbs
• \1 1/4 teaspoon stable salt , divided
• 2 pound sleeks , white and light-green parts only, halved lengthwise, slice d 1/2 inch thick, and washed thoroughly
• \1 1/2 pound sYukon gold potatoes , unpeeled, cut into 3/4-inch piece s
• \1 1/2 cup schicken broth
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 teaspoon pepper
• 2 ounce sGruyère cheese , shredded (2/3 cup)
• 2 teaspoon schopped fresh thyme or oregano

Instructions

1. Melt 2 tablespoons butter in 12 inch nonstick skillet over medium heat. Add panko and ½ teaspoon salt and cook, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl; set aside. Wipe skillet clean with paper towels.
2. Melt remaining 2 tablespoons butter in now empty skillet over medium heat. Add leeks and ¼ teaspoon salt and cook, covered, until softened, about 6 minutes, stirring halfway through cooking.
3. Stir in potatoes, broth, wine, and remaining ½ teaspoon salt and spread into even layer. Cover and bring to vigorous simmer over medium high heat. Reduce heat to medium low and simmer, covered, until potatoes are fork tender, 20 to 25 minutes.
4. Stir in cream and pepper and return to simmer. Continue to cook, uncovered, until spatula leaves trail when dragged through mixture, 4 to 6 minutes longer. Off heat, stir in Gruyère. Sprinkle evenly with panko mixture and thyme. Serve.