Gratin of Leeks

Adapted from Cooking Light. The original recipe called for cloves, which I omitted. I made a couple of other minor changes. Posted for safekeeping. I haven't tried this, so am guessing at the prep and cooking times.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  medium leeks, about 3 pounds, trimmed and cleaned
• 2  cups 1% low-fat milk
• 1⁄2 cup gruyere or 1⁄2 cup swiss cheese, grated
• 1  garlic clove, minced
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon  ground red pepper
• 1  bay leaf
• 1⁄4 cup all-purpose flour
• 2  tablespoons dry white wine
• 1  tablespoon butter
• 1⁄2 teaspoon dried thyme
•  vegetable oil cooking spray or   oil
• 2  tablespoons parmesan cheese, grated

Directions

1. Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels. Set aside.
2. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids.
3. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer 2 minutes or until butter melts, stirring constantly.
4. Remove from heat, and add Gruyere cheese, stirring until cheese melts.
5. Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray.
6. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper.
7. Bake, uncovered, at 400 degrees F for 25 minutes or until lightly browned.