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Begin by finely chopping a leek.
Next, peel and grate a potato, then place it in a bowl.
Use a tea towel to drain the moisture from the shredded potatoes.
In a pan, combine the grated potatoes with a knob of butter, the chopped leeks, and a pinch of salt, cooking for about 10 minutes until the mixture is soft.
Grate the Gruyere cheese.
In a separate bowl, whisk together the two eggs, grated Gruyere, parsley, rosemary, thyme, heavy cream, a pinch of salt, and fresh cracked pepper.
Fold the cooked potato mixture into the egg and cheese blend, mixing thoroughly.
Transfer the combined mixture into a buttered baking dish and dot the top with a bit more butter.
Bake in a preheated oven at 400°F for 30 to 40 minutes, or until the top is golden and the dish is set.
Allow the dish to rest for a minute before serving.