Cheesy Potato Leek Casserole Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.