Slow Cooker Potato, Leek, and Kale Gratin with Too Much Cheese

I am an 80 year-old grandfather of 10. My wife and I are raising our youngest grandchild, who is now 11 years old. I enjoy cooking and baking bread. I like to make fresh pasta particularly ravioli; l also enjoy making breakfast meals.

1 tablespoon olive oil

2 large leeks, white and light green parts only, washed thoroughly, finely sliced

½ small bunch of flat-leaf kale, stems removed, leaves chopped

375 ml (12½ fl oz; 1½ cups) heavy cream

125 ml (4 fl oz; ½ cup) chicken or vegetable stock

85 g (3 oz) gruyère, grated

125 g (4½ oz) Parmesan, grated

150 g (5½ oz) creamy blue cheese

900 g (2 lb) washed potatoes (I use sebago), sliced about 3 mm (¼ in) thick

Directions at epicurious.com

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