This is from "Bistro Cooking at Home." I make them every year for X-mas, and my husband's family goes nuts for them. They are amazing:

Creamy Bistro Potato and Leek Gratin, serves 6

2 T unsalted butter
2 or 3 med leeks, use white and light green parts only, thinly sliced, washed well, and patted dry
3 garlic cloves, finely chopped
1/2 t chopped fresh thyme
S+P
2 cups heavy cream
3 russet potatoes, peeled and thinly sliced
1 cup grated Gruyere cheese

Heat oven to 350. Melt butter in lg skillet over med-low heat. Add leeks, garlic, thyme, and season lightly w/ S+P. Cook, stirring occasionally until leeks are tender 7-10 min. Add cream and bring to boil. Reduce heat to simmer and let it bubble for 3 min more. Season cream w/ S+P. Turn off heat, add potatoes slices to leeks, toss gently to combine.
Layer half potato-leek mix in 1.5 quart gratin dish, sprinkle half the cheese over mixture. Add remaining mix, top w/ remaining cheese. Bake until potatoes are very tender and cheese has browned, about 45 min to one hour. Let sit 10 min before serving.

Now, you can be super glutinous, and take four slices of thick cut, black pepper bacon, saute until fat is rendered, and saute leeks in that rather than the butter. And then chop up the cooked bacon and add to gratin. Hey, it is Christmas!

I love all the Barefoot Contessa's books. There is also a book called "My Last Supper" that is great, contains all the top chefs describing what their last meal would be- who they would eat it with, and why. The photos in the book are really amazing.

Dallas Hot Weiners in both Kingston, about 3 minutes off Thruway exit 19, and another location in Saugerties, exit 20- again, about 5-7 minutes from exit. It's super cheap, old-school, and the "secret" sauce they put on the hotdogs (and burgers) is amazing. Oh, and the onion rings kick butt.

Potato wedges with bacon grease!