VEGETABLES: This will be another good dish to take to pot-luck parties, to compliment any feast.

POTATO AND LEEK CASSEROLE:

8 medium potatoes                                          

3 leeks

2 tbsp. butter               

1 garlic clove, crushed

2 cups grated Swiss cheese                               

3 eggs

1 ½ cups milk                                                  

1 tsp. salt + ¼ tsp. each pepper & 1/8 tsp. ground nutmeg

¼ cup grated Swiss cheese

Peel potatoes and cooked in boiling salted water until tender, about 20 minutes. Drain, cool and cut into slices about 1/8-inch thick.

Prepare leek, using only white parts and wash well, and cut into thin slices. Melt butter in skillet and add in garlic and leeks. Turn heat to low and cook 10 minutes until tender.

Preheat oven to 375 degrees F. Butter a 2-quarts casserole.

Place a third of the potatoes in the bottom of the casserole; top this with half of the leeks and 1 cup of the grated Swiss cheese. Repeat layering of the ingredients, ending with the potatoes.

Beat together the eggs, milk, salt, pepper and nutmeg; and pour mixture over vegetables.  Sprinkle with remaining ¼ cup grated cheese. Bake for 25 minutes or until casserole is set and is lightly browned on the top.