Layered Leek & Potato Au Gratin

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prep time

30 min

total time

1 hr 30 min

makes

12 servings, 3/4 cup (175 mL) each

photo by:

kraft

recipe by: kraft

What You Need

4 medium leeks, white part only, thinly sliced (about 3 cups)

8 cups baby spinach leaves

1 Tbsp. chopped fresh thyme

3 Tbsp. Kraft Classic Herb Dressing

2 medium sweet potatoes (about 800 g), peeled, parboiled and cut into 1/4-inch slices

1 cup Kraft 4 Cheese Italiano Shredded Cheese, divided

3 medium baking potatoes (about 750 g), peeled, parboiled and cut into 1/4-inch slices

1 cup milk

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 cup Kraft 100% Parmesan Grated Cheese

Make It

PREHEAT oven to 400°F. Cook leeks, spinach and thyme in dressing in large skillet on medium heat 5 to 6 min. or until leeks are tender, stirring frequently.

LAYER sweet potatoes, leek mixture, 1/2 cup of the shredded cheese and baking potatoes in greased 2-L baking dish. Mix milk, salt and pepper; pour over vegetables. Sprinkle with remaining 1/2 cup shredded cheese and the Parmesan cheese. Cover.

BAKE 45 min.; uncover. Bake an additional 15 min. or until vegetables are tender and top is lightly browned.

kraft kitchens tips

Substitute

Frozen spinach works well in place of the fresh baby spinach. Prepare as directed using 2 pkg. (300 g each) frozen chopped spinach, thawed and squeezed to remove excess water.

Easy Cleanup

Line the baking pan with heavy-duty foil before adding the vegetables. At clean up time, simply throw the foil liner away. Your pan is clean and scrub-free!