Potato-Leek Pie

Ingredients

 * 6 cloves garlic
 * 1½ cups non-fat milk
 * 1 tbsp 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 tbsp whole wheat flour
 * 6 slices fat-free sharp cheddar singles
 * 4 green onions (white and light green parts), thinly sliced
 * ¼ tsp paprika

Directions

 * 1) In small saucepan, combine garlic, ½ 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 ½ 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.
 * 4) 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.
 * 5) Preheat oven to 350°F.
 * 6) 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.
 * 7) Bake until potatoes brown and filling is hot, about 25 minutes.