CREAMY POTATO AND LEEK BAKE

Ellen Bales

By
@Starwriter

I have fallen madly in love with leeks and especially combined with potatoes. After all, I AM part Irish! Can't wait to make this dish! I may even make it for Thanksgiving.
Recipe: Kraftfoods.com
11-01-14


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

8
red potatoes (about 2-1/2 lbs.) cut into 3/4" cubes
2
leeks, white and light green parts sliced
1 can(s)
(14.5 oz.) chicken broth, divided
1/4 c
all purpose flour
2 oz
velveeta, cut into 1/2" cubes
1 c
kraft finely shredded triple cheddar cheese, divided
1/4 tsp
garlic powder
1/2 tsp
salt
3/4 c
panko bread crumbs
2 Tbsp
butter, melted

Directions Step-By-Step

1
In a large pan, cook potatoes for 10 minutes in boiling salted water.
2
In a large nonstick skillet, cook leeks, stirring, on medium heat for 6 to 8 minutes or until tender. Stir in 1-1/4 cups broth.
3
Whisk flour and remaining broth in a small bowl until blended. Gradually stir into ingredients in skillet; cook 5 minutes or until thickened, stirring constanty. Add Velveeta and 1/2 cup shredded cheese; cook and stir 4 minutes or until melted. Stir in garlic powder and salt.
4
Drain potatoes and place in a 2-1/2 qt. casserole sprayed with cooking spray. Cover with cheese sauce; top with remaining shredded cheese, then combined Panko crumbs and butter.
5
Bake in a preheated 400ยบ oven for 20 minutes or until potatoes are tender and sauce is heated through.
6
NOTE: You can use any type of potatoes you like and any combination of cheeses that you prefer, to make it your own.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Irish