POTATO AND LEEK GRATIN

"This technique of simmering potatoes in seasoned milk before baking produces an exceptionally rich-tasting cheesy gratin."

2 cups fat free or low fat milk
4 cloves garlic, peeled and shy
1 bay leaf
1/8 teaspoon ground nutmeg
1 1/2 teaspoons salt
Freshly ground black pepper (to taste)
2 pounds ldaho Potatoes (4-6 medium), peeled and sliced 1/4-inch thick
1 teaspoon olive oil
2 cups sliced leeks, white a parts only (3.4 medium)
2 tablespoons reduced-fat sour cream
1 teaspoon Dijon mustard
1/2 cup grated Gruyere or sharp Cheddar cheese (2 ounces)

Place oven rack in the upper third of the oven; preheat to 425 degrees F Lightly oil a 1 1/2 or 2-quart gratin dish or other, shallow baking dish or coat it with nonstick spray.

In a large heavy-bottomed saucepan, combine milk, garlic, bay leaf, nutmeg, salt and pepper; bring to a simmer, stirring, over medium-low heat. Gently slip in potatoes, partially cover and simmer gently over low heat, stirring often, just until potatoes are tender, but not soft, and the milk has thickened, 10 to 15 minutes.

Meanwhile, heat oil in a nonstick skillet over medium-low heat; add leeks and saute until tender, about 5 minutes.

With a slotted spoon, transfer half the cooked potatoes to the prepared gratin dish, discarding bay leaf. Cover with leek mixture. Again with a slotted spoon, spread remaining potatoes over leeks. Add sour cream and mustard to milk remaining in the saucepan and stir blend; spread over the gratin. Sprinkle with cheese.

Bake until bubbly and golden on top, 20 to 25 minutes. Serve.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Make it Better with Milk - Got Milk?, National Fluid Milk Processor Promotion Board, 1998