Cheesy Potato Leek Casserole Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I threw this one together one night when I was in the mood for a new side dish...and I had lots of potatoes and leeks, but didn't feel like making soup. If you're in a hurry, a thawed bag of diced hash brown potatoes works well! (Cook time includes boiling potatoes.) Ingredients:
8 cups potatoes, diced into 1-inch cubes (about 2 1/2 lbs) |
1/2 cup butter |
2 garlic cloves, minced |
3 medium leeks, thinly sliced |
1 large tomato, diced |
1 teaspoon salt |
3/4 teaspoon pepper |
3/4 teaspoon paprika |
3/4 teaspoon parsley |
1 cup evaporated milk |
2 ounces cream cheese |
8 ounces sour cream |
2 cups shredded cheddar cheese |
1 cup swiss cheese (or use more cheddar-sharp is good) |
Directions:
1. In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
2. Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
3. Reduce heat to low.
4. Stir in evaporated milk, cream cheese, and sour cream until well-blended.
5. Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
6. Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.
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