Combine milk, potatoes and garlic in a large saucepan; bring to a boil.
Reduce heat and simmer 5 minutes or until potatoes are almost tender.
Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
Melt butter in a 10-inch cast-iron skillet over medium heat.
Add leek; cook 8 minutes or until tender, stirring occasionally.
Remove pan from heat; place leek mixture in a bowl.
Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyere cheese.
Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan.
Cover pan with foil; bake at 375F for 25 minutes or until cheese melts.
Remove foil from pan.
Turn on broiler (do not remove pan from oven).
Broil 5 minutes or until bubbly and golden brown.
Remove pan from oven, and sprinkle with pepper; cool.
Cut into 10 wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
