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Cheesy Potato Leek Casserole Bake

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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.)”
READY IN:
1hr
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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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