Pheasant, Potato, and Leek Casserole | MeatEater Cook

Ingredients

• 1 cup cooked pheasant meat, diced
• 2 tbsp. butter, separated
• 3 leeks
• 2 lbs. Yukon Gold potatoes, plus extra
• 1 tsp. kosher salt, plus extra
• Freshly cracked pepper, to taste
• ½ cup grated mild cheddar cheese
• 1 cup grated Gruyere cheese, plus extra
• 2 cloves garlic, minced
• 1 sprig thyme
• 1 bay leaf
• 1¼ cup heavy cream
• ¼ tsp. ground nutmeg