Potato-Leek Pie

Description
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Ingredients

 * 6 cloves garlic
 * 1 1/2 cups nonfat milk
 * 1 Tbs. canola oil
 * 2 lbs. potatoes
 * 6 to 8 cups shredded cabbage
 * 3 medium leeks (white and light green parts), thinly sliced
 * 3 cups cauliflower florets
 * 1 Tbs. whole wheat flour
 * 6 slices fat-free sharp Cheddar singles
 * 4 green onions (white and light green parts), thinly sliced
 * 1/4 tsp. paprika

Directions
1. In small saucepan, combine garlic, 1/2 cup milk and oil. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes. Remove from heat and set aside.

2. Meanwhile, put potatoes into large saucepan, and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain, and set aside.

3. Lightly coat ovenproof casserole with cooking spray. In large saucepan, combine 1/2 cup water with cabbage, leeks and

cauliflower. Cook over medium heat until

water evaporates and vegetables are

crisp-tender, about 15 minutes. Sprinkle vegetables with flour and stir over low heat, 2 minutes. Remove pan from heat. Gradually add remaining 1 cup milk, stirring until well blended. Return pan to heat, and stir until sauce thickens. Add cheese slices, and stir until cheese is melted, and sauce is smooth. Spoon cabbage-leek mixture into prepared casserole dish.

4. Preheat oven to 350°F. When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid. Pour liquid into potatoes; mash with fork, leaving skins and some lumps. Mash in green onion slices, and black pepper to taste. Top cabbage-leek mixture with garlic mashed potatoes. Sprinkle potatoes with paprika. Bake until potatoes brown and filling is hot, about 25 minutes.