Creamy Gratin Potato Fondant

1. Chop potatoes and slice the mushrooms, garlic, and leek thin. 2 . Heat a frying pan over medium heat and add olive oil. 3. When oil is hot add the sliced leeks and sweat. 4. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have released most of their liquid. 5. Add the potatoes and garlic and turn the heat up to medium high and continue to cook 2-3 minutes. Be careful not to burn the garlic! 6. Deglaze the pan with the vodka and flambé. (It's a fancy word for light on fire. Be careful as the flames puff up at you). This step isn't necessary but it helps to develop the richness of dish. 7. After the fire has gone out from the flambé, add chicken stock until the ingredients are almost covered. Reduce heat to medium low and simmer until the chicken stock has reduced to about a quarter of the amount you added. Check the potatoes for doneness at this point. If they are not tender, add back more stock and reduce again. 8. Add approximately 1 cup of the cream and grated Parmesan over the top. I like to use a lot of Parmesan here. 9. Simmer for 5 more minutes, then take off the heat and let stand for 5 minutes. 10. Serve!