Stuffed Cabbage with Three Cheese

Ingredients

• • 10 leaves from a Savoie cabbage
  • 1 1/2 cups (375 ml) leek, finely sliced
  • 2 tablespoons (30 ml) softened butter
  • 1/4 cup (60 ml) white wine
  • 1/4 lb (115 g) Riopelle cheese or other triple cream Brie, without rind
  • 1/4 lb (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
  • 6 Russet potatoes peeled and cut with a mandolin in 1/8 in. (3 mm) thick slices
  • 3 cups (750 ml) milk
  • 1 sprig fresh thyme
  • 1 whole garlic clove
  • The top part of a small butternut squash, peeled and sliced with a mandolin
  • 1/4 lb (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
  • Salt and pepper