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Leek and Potato au Gratin

average rating

rate/review

prep time

30 min

total time

1 hr 50 min

makes

8 servings, 1/8 recipe (329 g) each

photo by:

kraft

recipe by: kraft

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.