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In a large pan sweat the leeks with a little oil until softened
Stir in the thyme, then milk, cream, salt and potatoes. Bring to a gentle simmer and cook gentle until the cream mixture has thickened to coating consistency (you can run your finger through the sauce on a spoon and it leaves a clear channel)
Meanwhile place the wild garlic in a blender with a good glug of oil. Blitz until completely smooth
Stir the wild garlic oil into the potato mixture with the Parmesan
Preheat oven to 200°C /390°F fan. Transfer to an oven-proof pan or baking dish so the mixture reaches nearly to the top. Scatter over a little more Parmesan and bake in the middle of the oven for 35-45 mins until the potatoes are completely tender to a knife point