• 9×12-in baking dish
• sauce pan
• wooden spoon
• colander
• large bowl

• 3 T butter
• 4 cloves garlic
• 1 Q milk
• 1 bay leaf
• 1 T fresh thyme or rosemary, minced
• 3 pounds russet or Yukon Gold potatoes, peeled (optional) and thinly sliced
• 2 large leeks, thinly sliced
• salt
• pepper
• 1 t nutmeg
• 1-2 c cheese (Gruyère, cheddar, or Swiss)

Slice the other three cloves of garlic. Combine milk, herbs, garlic, potatoes, leeks, and 2 t salt. Bring to a boil, then simmer about 10 minutes, until potatoes are just tender.

Place the colander in the bowl, then drain the potatoes so that they stay in the colander and the bowl catches the milk. Discard bay leaf.

Preheat the oven to 375.

Spread a single layer of potatoes + leeks in baking dish. Sprinkle with pepper, nutmeg, and a thin layer of cheese. Repeat layers until you run out of ingredients. Pour milk until it reaches the top layer of potatoes (about 1½ c). Chop remaining 2 T butter into pieces and sprinkle over the gratin.

Bake until golden brown, about 1 hour.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.