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1
In small saucepan, combine garlic, 1/2 cup milk and oil.
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2
Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes.
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3
Remove from heat and set aside.
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4
Meanwhile, put potatoes into large saucepan, and cover with cold water.
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5
Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
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6
Drain, and set aside.
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7
Lightly coat ovenproof casserole with cooking spray.
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8
In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower.
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9
Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes.
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10
Sprinkle vegetables with flour and stir over low heat, 2 minutes.
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11
Remove pan from heat.
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12
Gradually add remaining 1 cup milk, stirring until well blended.
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13
Return pan to heat, and stir until sauce thickens.
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14
Add cheese slices, and stir until cheese is melted, and sauce is smooth.
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15
Spoon cabbage-leek mixture into prepared casserole dish.
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16
Preheat oven to 350F.
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17
When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid.
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18
Pour liquid into potatoes; mash with fork, leaving skins and some lumps.
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19
Mash in green onion slices, and black pepper to taste.
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20
Top cabbage-leek mixture with garlic mashed potatoes.
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21
Sprinkle potatoes with paprika.
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22
Bake until potatoes brown and filling is hot, about 25 minutes.
