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Leek and Potato au Gratin

Leek and Potato au Gratin
 
Prep Time:
30 min
Total Time:
1 hr 50 min
Makes:
8 servings, 1/8 recipe (329 g) each

What You Need!

1-1/2 cups 25%-less-sodium chicken broth
1/2 cup  (1/2 of 250-g tub) PHILADELPHIA Herb & Garlic Light Cream Cheese Spread
3 lb. (1.4 kg) Yukon Gold potatoes (about 7), peeled, cut into 1/4-inch-thick slices and divided
2   leeks, cut into thin slices, divided
1 can (398 mL/14 fl oz) artichoke hearts (packed in water), drained, cut into 1/2-inch-thick slices
1 cup  KRAFT 4 CHEESE ITALIANO Shredded Cheese, divided

Make It!

HEAT oven to 400ºF.

BRING broth and cream cheese spread to boil in saucepan on medium-high heat, stirring constantly. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat.

PLACE 1/3 of the potatoes in 9-inch square baking dish; cover with layers of half each of the leeks and artichokes. Sprinkle with 1/4 cup shredded cheese. Repeat all layers; top with remaining potatoes and cream cheese sauce. Cover with greased foil.

BAKE 1 hour 20 min. or until potatoes are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.

Kraft Kitchens Tips

Classic Potato au Gratin
Prepare as directed, omitting the artichokes.
Special Extra
Stir 1 Tbsp. chopped fresh thyme, sage or rosemary into cream cheese sauce before pouring over ingredients in baking dish.
K:57323v0ec:114741
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Nutritional Information
Serving Size = 1/8th recipe (329 g)

Nutritional Information

Calories
 230
Total fat
 6 g
Saturated fat
 3.5 g
Cholesterol
 20 mg
Sodium
 350 mg
Carbohydrate
 36 g
Dietary fibre
 4 g
Sugars
 4 g
Protein
 11 g
Vitamin A
 8 %DV
Vitamin C
 45 %DV
Calcium
 15 %DV
Iron
 25 %DV
RecipeDetail