creamy potato and leek bake

How To Make creamy potato and leek bake

• 
  1

  In a large pan, cook potatoes for 10 minutes in boiling salted water.
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  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.
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  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.
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  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.
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  5

  Bake in a preheated 400º oven for 20 minutes or until potatoes are tender and sauce is heated through.
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  6

  NOTE: You can use any type of potatoes you like and any combination of cheeses that you prefer, to make it your own.
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