CREAMY POTATO AND LEEK BAKE

7
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

Rating:

★★★★★ 1 vote

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

How to Make CREAMY POTATO AND LEEK BAKE

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 400º 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.

Printable Recipe Card

About CREAMY POTATO AND LEEK BAKE

Main Ingredient: Potatoes
Regional Style: Irish




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