Potato-Leek Pie

• 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

1. In small saucepan, combine garlic, 1/2 cup milk and oil.
2. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes.
3. Remove from heat and set aside.
4. Meanwhile, put potatoes into large saucepan, and cover with cold water.
5. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
6. Drain, and set aside.
7. Lightly coat ovenproof casserole with cooking spray.
8. In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower.
9. Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes.
10. Sprinkle vegetables with flour and stir over low heat, 2 minutes.
11. Remove pan from heat.
12. Gradually add remaining 1 cup milk, stirring until well blended.
13. Return pan to heat, and stir until sauce thickens.
14. Add cheese slices, and stir until cheese is melted, and sauce is smooth.
15. Spoon cabbage-leek mixture into prepared casserole dish.
16. Preheat oven to 350F.
17. When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid.
18. Pour liquid into potatoes; mash with fork, leaving skins and some lumps.
19. Mash in green onion slices, and black pepper to taste.
20. Top cabbage-leek mixture with garlic mashed potatoes.
21. Sprinkle potatoes with paprika.
22. Bake until potatoes brown and filling is hot, about 25 minutes.

garlic, nonfat milk, canola oil, potatoes, cabbage, leeks, cauliflower florets, whole wheat flour, cheddar singles, green onions, paprika

Taken from www.vegetariantimes.com/recipe/potato-leek-pie-2/ (may not work)