Potato-Leek Gratin

Potato-Leek Gratin

4 cups 2% reduced-fat milk
2 cups thinly sliced leek (about 2 large)
1 tsp salt
1/4 tsp freshly ground black pepper
3 pounds yukon gold potato, peeled and cut into 1/4 inch thick slices
2 thyme sprigs
1 bay leaf
1 garlic clove, minced
Cooking spray
1 cup shredded Gruyere cheese

Preheat oven to 375

Place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in a Dutch oven, bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Discard thyme and bay leaf.

Spoon half of the potato mixure into a 13x9 inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Top with remaining potato mixture and remaining 1/2 cup cheese. Bake at 375 for 1 hour or until golden brown. Let stand for 10 mintues before serving.

Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake

Ingredients

Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

Filling:
1 1/2 cups pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tbsp heavy vanilla
1 tsp vanilla
1 tbsp bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3 (8-ounce) packages cream cheese, at room temperature

For topping:
2 cups sour cream (I would cut this in half, it was too thick)
2tbsp granulated sugar
1 tbsp bourbon liqueur or bourbon (optional)

Make Crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan) then lock on side and butter pan.
Stir together crumbs, pecans, sugar and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch side of pan, then chill crust, 1 hour.

Make Filling and Bake Cheesecake:
Put oven rack in middle position and Preheat oven to 350.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smmoth top, then put springform pan in a shallow baking pan (in case springform leaks) Bake until center is just set 50 to 60 mintues. Transfer to rack and cook 5 minutes (leave oven on)

Make Topping:
Whisk together sour cream, sugar, and liqueur in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool Cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold at least 4 hours. Remove side of pan and bring to room temperature before serving.