Potato Cave Aged Blue Cheese Bake
Preheat oven to 375 degrees. Season heated potatoes with nutmeg, salt and pepper, and spread potatoes out on the bottom of a greased baking pan (approximately 11 x 7 x 2 inches or a touch larger), then layer broccoli on top.
Caramelize the leeks: place enough oil in a pan to coat the bottom and sauté leeks over medium-high heat for about 5-10 minutes. When the leeks begin to soften, add a half of a tablespoon of sugar and brown (about 2 more minutes).
While the leeks are cooking, crumble the cheese and place it in a small bowl, then microwave on high for about 45 seconds, until melted, then let cool briefly.
In a separate bowl, mix together the cream and eggs. Add the melted cheese into the cream and egg mixture, making sure the cheese is not too hot (don't want scrambled sauce).
Add the layer of leeks over the broccoli and pour on the cheese sauce. Bake in the oven for 30-40 minutes or until lightly browned and set. Serve warm.