Cheesy Potato Leek Casserole Bake

Name: Cheesy Potato Leek Casserole Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10 serving(s)
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 tomatoes, 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)

Submitted by *Parsley*

"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.)"

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photo by *Parsley*

Ready In:: 1hr
Ingredients:: 14
Serves:: 8-10

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 tomatoes, 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

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.
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.
Reduce heat to low.
Stir in evaporated milk, cream cheese, and sour cream until well-blended.
Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.