Leek-And-Potato Gratin

• 1 1/2 pounds Yukon gold or baking potatoes, cut into 1/4-inch-thick slices
• Cooking spray
• 1 tablespoon olive oil
• 4 cups thinly sliced leek (about 4 large)
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash of black pepper
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 1/2 cup 1% low-fat milk

1. Preheat oven to 425u0b0.
2. Arrange half of the potato slices in an 11 x 7-inch baking dish coated with cooking spray.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek; saute 10 minutes or until lightly browned. Stir in garlic, salt, and pepper. Spoon half of leek mixture over potato slices; top with half of tomatoes and half of cheese. Repeat layers with remaining potatoes, leek mixture, tomatoes, and cheese.
4. Bring milk to a boil over low heat in a skillet; pour over potato mixture. Cover and bake at 425u0b0 for 30 minutes or until potatoes are tender. Uncover; bake an additional 15 minutes or until golden brown. Let stand 5 minutes before serving.

gold, cooking spray, olive oil, garlic, salt, black pepper, salt, parmesan cheese, milk

Taken from www.myrecipes.com/recipe/leek-and-potato-gratin (may not work)