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Preheat the oven to 400°F with a rack in the center position
Grease a 9x13-inch baking dish or a large cast iron skillet with butter.Melt the 4 tablespoons butter in a large nonstick skillet over medium heat
Once the butter is melted, add the leeks and stir to coat
Cover and cook, stirring occasionally, until the leeks are tender, about 15 minutes
Add the milk, cream, blue cheese, garlic, mustard, nutmeg, salt, and pepper
Simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes more
Be careful not to boil
Remove from the heat, and let the mixture cool slightly in the skillet.In a large bowl, combine the gruyere and parmesan cheese.To the prepared baking dish, add ⅓ of the potatoes, then pour ⅓ of the leek mixture over top
Evenly sprinkle with ⅓ of the cheese mixture and 1 tablespoon of the chives
Repeat with the remaining ingredients.Cover the baking dish with foil and bake for 45 minutes
Remove the dish from the oven and discard foil
Return to the oven uncovered and bake until the potatoes are fork-tender and the crust is golden brown, about 30 minutes more
Let cool for 15 minutes
To serve, sprinkle with chives.