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.