Instructions: Cook the potato slices, covered, in a small amount of boiling water about 8 minutes or until just tender; drain.

Meanwhile, grease a 2-quart rectangular baking dish; set aside. For sauce, in a medium saucepan cook leek or onion and garlic in butter or margarine until tender but not brown. Stir in flour, salt and pepper. Add milk and mustard all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more.

Layer half the precooked potatoes in the prepared dish. Cover with half of the sauce. Repeat potato and sauce layers. Sprinkle with cornflakes crumbs. Cover and refrigerate for 4 to 24 hours.

To tote, place covered dish in an insulated tote bag or cooler with ice pack, and, if desired, snipped parsley in self-sealing plastic bag. Refrigerate dish and parsley at hosts house until ready to serve.

When ready to serve, bake, covered, in a 425 oven for 30 minutes. Remove cover; bake for 15 to 20 minutes more or until sauce is bubbling. Before serving, sprinkle with parsley, if desired.

Serving Ideas : MENU: Sage-Rubbed Pork with Apple Glaze, Mustard Potatoes with Garlic and Leeks, Red Leaf Salad with Goat Cheese (Lemon-Basil Vinaigrette), Fruit

Cuisine: "Provencal"

NOTES : Guests appreciate classic comfort food with a twist of whats new. These scalloped potatoes get an updated flavor by adding leek and brown mustard.

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