Potato-Leek Gratin

Potato-Leek Gratin (Adapted from CL)

4 cups milk
2 cups thinly sliced leek
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 pounds baking potato, cut into 1/4" thick slices
2 thyme sprigs
1 bay leaf
1 garlic clove, minced
4 ounces shredded Gruyère cheese

Preheat oven to 375

In a large saucepan, add milk, leek, salt, pepper, potato, thyme, bay leaf and garlic. Bring to a boil, cover, reduce heat and simmer until the potatoes are tender, about 10 minutes. Remove thyme and bay leaf.

Place about half of the potato mixture into a 9" x 13" baking dish coated with nonstick spray. Scatter the top with 1/2 cup cheese. Top with remaining potato mixture and remaining 1/2 cup cheese. Bake until the top is golden brown, about 60 minutes. Remove and let sit for 10 minutes before serving.

Makes about 6 servings.

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