Scalloped Potatoes

• 1 medium leek, white part only, sliced 1/8 inch thick
• 1 tsp vegetable oil
• 1/2 tsp salt
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
• 1 tsp minced fresh thyme leaves
• 1/4 tsp ground black pepper
• 1/4 tsp fennel seeds, crushed
• 1 small fennel bulb (8 ounces), cored and sliced 1/8 inch thick
• 1 1/2 lbs russet potatoes (about 3 medium), peeled and sliced 1/8 inch thick
• 1 lb sweet potatoes, peeled and sliced 1/8 inch thick
• 2 cups 2 percent milk
• 2 bay leaves
• 2 tsp cornstarch
• 1 tbl water
• 3 tbl light cream cheese
• 2 oz Parmesan cheese, grated (about 1 cup)

1. 1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. 2. Combine the onion, crushed fennel and fennel bulb, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened 8 to 10 minutes. Stir in the garlic, thyme, and pepper and cook until fragrant, about 30 seconds.
3. 3. Add the potatoes, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan, being careful not to break up the potatoes.
4. 4. Transfer the mixture to an 8-inch-square baking dish and sprinkle with the remaining Parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 10 to 15 minutes longer. Let cool for 10 minutes before serving.
5. Per Serving: Cal 220; Fat 5g; Sat fat 2.5g; Chol 15g; Carb 35g; Protein 8g; Fiber 4g; Sodium 370mg
6. Courtesy of The Best Light Recipe

only, vegetable oil, salt, garlic, thyme, ground black pepper, fennel seeds, fennel, potatoes, sweet potatoes, percent milk, bay leaves, cornstarch, water, cream cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/scalloped-potatoes-50000190 (may not work)