Leek and Potato Pie
2 large potatoes, cut into round slices
1 medium leek cut on the diagonal
1 cup milk or cream
1 cup shredded Monterey Jack cheese
Salt & Pepper to taste
Freshly ground nutmeg
**You can use yellow onion instead of the leek.
Cut the leek down the middle and cut in round slices.
In a baking dish, alternate placing a layer of potatoes, leeks, and just a bit of cheese.
Pour cream or milk over the layers.
Place rest of cheese and sprinkle with just a touch of freshly ground nutmeg.
Cover and bake for 30 minutes or until bubbly and when pricked by a fork the potatoes are tender.