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Cook potatoes in water until tender.While potatoes are cooking, melt half of butter with oil in a large skillet and add chopped leeks. Cook, stirring occasionally, until tender. Add wine and cook 5 minutes more. Stir in thyme and season with salt and pepper.
Peel potatoes, once cooked, and force through a strainer. Place potato puree in a large saucepan. Heat milk and cream and gradually add to puree, stirring until smooth. Add remaining butter, leek, and parmesan cheese to taste. Season with salt, pepper and nutmeg. Add more milk if necessary.
Transfer puree to a lightly buttered serving mold. Dot with butter and sprinkle with parmesan cheese. Cover with aluminum foil.
Half hour before serving, heat in pre heated moderate oven at 350°F (180°C) for 20 minutes or until heated through. Remove aluminum foil and bake until lightly golden.
Cut 2 leeks julienne style (white and green part) and fry in very hot oil until crispy. Remove quickly from skillet as they start to turn golden. Place on top of puree.
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