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.
1In a large pan, cook potatoes for 10 minutes in boiling salted water.
2In 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.
3Whisk 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.
4Drain 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.
5Bake in a preheated 400º oven for 20 minutes or until potatoes are tender and sauce is heated through.
6NOTE: You can use any type of potatoes you like and any combination of cheeses that you prefer, to make it your own.