Potato-Leek Pie

Recipe Instructions In small saucepan, combine garlic, 1/2 cup milk and oil. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes. Remove from heat and set aside. Meanwhile, put potatoes into large saucepan, and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain, and set aside. Lightly coat ovenproof casserole with cooking spray. In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower. Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes. Sprinkle vegetables with flour and stir over low heat, 2 minutes. Remove pan from heat. Gradually add remaining 1 cup milk, stirring until well blended. Return pan to heat, and stir until sauce thickens. Add cheese slices, and stir until cheese is melted, and sauce is smooth. Spoon cabbage-leek mixture into prepared casserole dish. Preheat oven to 350 degrees. When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid. Pour liquid into potatoes; mash with fork, leaving skins and some lumps. Mash in green onion slices, and black pepper to taste. Top cabbage-leek mixture with garlic mashed potatoes. Sprinkle potatoes with paprika. Bake until potatoes brown and filling is hot, about 25 minutes. This recipe yields 6 servings. Per Serving: 323 Cal; 16g Prot; 3g Total Fat (0 Sat. Fat); 61g Carb.; 1mg Chol; 194mg Sod.; 8g Fiber. Description: "This layered casserole is terrific for lunch or dinner served with a fresh spinach salad."