Potato and Leek Gratin With Cumin

Another healthy recipe from Martha Rose Shulman of the New York Times. Makes a great vegetarian main dish or, in smaller portions, a satisfying side dish.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  garlic clove, cut in half
• 1  tablespoon extra virgin olive oil
• 1  lb leek, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
•  salt & freshly ground black pepper
• 1  teaspoon cumin seed (lightly toasted and crushed in a mortar and pestle or a spice mill)
• 2  lbs russet potatoes or 2  lbs yukon gold potatoes, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
• 3  ounces gruyere cheese, grated (3/4 cup, tightly packed)
• 2 1⁄3 cups low-fat milk

Directions

1. Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
2. Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, for about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
3. Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
4. Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. At 45 minutes, remove the dish from the oven and again press the potatoes down into the liquid. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.