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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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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