Ingredients
2 1/2
cups milk
2
cloves garlic, finely chopped
1
teaspoon salt
1/4
teaspoon pepper
2
pounds potatoes, cut into 1/4-inch slices
3
medium leeks, sliced (2 cups)
1/4
cup sour cream
1
tablespoon Dijon mustard
1
cup shredded Swiss cheese (4 ounces)
Preparation
Heat oven to 425°. Grease 2-quart gratin dish or shallow baking dish.
Heat milk, garlic, salt and pepper to simmering in 12-inch skillet over medium-low heat; add potatoes and leeks. Cook uncovered about 15 minutes, stirring frequently, just until tender.
Spoon potato mixture into gratin dish. Mix sour cream and mustard; spoon over potato mixture. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until bubbly around edge and golden brown on top.
