Instructions: Lightly spray a 9-inch by 12-inch oven-proof casserole dish with vegetable spray. In a small saucepan, heat the milk and maple syrup. Remove from the heat and add the garlic and chilies and let steep for 30 minutes. Puree in blender.

Lay about 1/3 of the potato slices in one layer of the casserole dish, overlapping slightly. Season with salt and pepper to taste. Ladle 1/3 of the milk mixture over the potatoes. Sprinkle with 1/3 of the leeks and 1/3 of the chestnuts and 1/3 of the grated cheese. Repeat twice more.

Cover the dish with foil and bake at 350 degrees for 40 minutes. Uncover and bake for another 20 minutes, or until brown and bubbly. Let sit for 20 minutes. Serve cut into squares or circles, or spoon from the casserole. Sprinkle with snipped chives.

This recipe yields 6 servings.

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