Real Recipes From Real Home Cooks ®

creamy potato and leek bake

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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: 11-01-14

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For creamy potato and leek bake

  • 8
    red potatoes (about 2-1/2 lbs.) cut into 3/4" cubes
  • 2
    leeks, white and light green parts sliced
  • 1 can
    (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
  • 3/4 c
    panko bread crumbs
  • 2 Tbsp
    butter, melted

How To Make creamy potato and leek bake

  • 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.