Leek-and-Potato Gratin

Ingredients

• 1.5 pounds baking potatoes cut into 1/4-inch-thick slices
• 14.5 ounce canned tomatoes diced undrained canned
• 1  garlic clove minced
• 4 cups leek thinly sliced ( 4 large)
• 0.5 cup milk 1% low-fat
• 1 tablespoon olive oil 
• 3 ounces parmesan cheese fresh grated
• 1 Dash pepper black
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 42
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.
4. Add leek; saut 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.
5. Bring milk to a boil over low heat in a skillet; pour over potato mixture. Cover and bake at 425 for 30 minutes or until potatoes are tender. Uncover; bake an additional 15 minutes or until golden brown.
6. Let stand 5 minutes before serving.