Heat oven to 375°. Lightly coat a
3-quart baking dish with nonstick
Combine half-and-half, nutmeg and
cayenne in a large pot; add potatoes and
bring to a boil. Lower heat and simmer
for 5 minutes. Drain potatoes over a large
bowl, reserving half-and-half.
Meanwhile, melt butter in a large skillet
over medium heat; add leeks and
scallions. Cook for 5 minutes, stirring
Layer one-third of the potatoes in
prepared baking dish, overlapping as
necessary. Sprinkle with 1/4 tsp of the
salt, 1 tbsp of the flour, half the leek
mixture and 1 cup of the cheese. Repeat
layering. Top with remaining third of
the potatoes and 1 cup cheese.
Pour half-and-half over potatoes; tilt
dish from side to side to evenly distribute.
Cover and bake at 375° for 30 minutes;
uncover and bake for an additional 30
minutes or until potatoes are tender and
top of casserole is lightly browned.
Cool slightly before serving.