Scalloped Potatoes and Leeks

Ingredients

• 1  eggs 
• 2  garlic cloves minced
• 0.1 teaspoon ground nutmeg 
• 2 cups leek thinly sliced
• 1.7 cups milk 1% low-fat
• 1 tablespoon butter 
• 2 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper freshly ground
• 1.8 pounds potatoes red yellow peeled cut into 1/8-inch slices
• 0.8 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt margarine in a medium saucepan over medium heat.
2. Add leek and garlic; stir well. Cover and cook 5 minutes or until the leek is tender.
3. Remove from heat; set aside.
4. Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of leek mixture. Repeat layers, ending with potato slices.
5. Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk.
6. Pour over potato mixture.
7. Bake, uncovered, at 425 for 30 minutes.
8. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned.