POTATO AND LEEK GRATIN

1 clove garlic
1 teaspoon olive oil
3 leeks
6 medium boiling or all-purpose potatoes
Salt
Freshly ground black pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 1/2 cups vegetable or chicken broth
1 cup grated Swiss cheese
1/2 cup grated Romano cheese
1 cup fresh bread crumbs

Preheat oven to 375 degrees F.

Slice garlic in half; rub the cut edges around the sides and bottom of a 10- to 12-inch gratin dish. Coat dish with the olive oil.

Remove tough outer leaves from leeks; remove root end. Rinse well, then slice the tender white and pale green sections 1/8 inch thick. Peel potatoes; slice 1/8 inch thick.

In the pan, layer overlapping slices of potato. Season with salt and pepper, then sprinkle with half the thyme and half of the leeks. Repeat these layers once, then cover with a potato layer and season with salt and pepper. Pour broth over potatoes.

Bake 30 minutes. Combine cheeses and bread crumbs; sprinkle over potatoes. Bake another 30 minutes, or until potatoes are tender and nicely browned.

Servings: 6-8
Adapted from source: The Potato Harvest Cookbook by Ashley Miller