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  1. Creamy Potato and Leek Bake

Creamy Potato and Leek Bake

00:50:00 12 servings, 2/3 cup (150 mL) each
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12 servings, 2/3 cup (150 mL) each

Here's a delicious choice for a potato side dish: a mouthwatering casserole filled with cheesy potatoes and leeks, then finished off with a buttery cracker topping.

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Make It

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  • Cook potatoes in boiling water in saucepan 10 min.
  • Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min. or until tender. Stir in 1-1/4 cups broth. Whisk flour and remaining broth in small bowl until blended. Gradually stir into ingredients in skillet; cook 5 min. or until thickened, stirring constantly. Add Kraft Singles pieces and 1/2 cup shredded cheese; cook and stir 4 min. or until melted.
  • Heat oven to 400ºF. Drain potatoes; place in 2.5-L casserole dish sprayed with cooking spray. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
  • Bake 20 min. or until potatoes are tender and sauce is heated through.


Prepare using Cracker Barrel Shredded Old Cheddar Cheese.


Any variety of potato can be used to prepare this recipe. If using small potatoes, quarter them instead of cutting them into 3/4-inch cubes.

Use Your Microwave

To cook the potatoes in the microwave, place cubed potatoes in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 15 min. or just until potatoes are tender. Drain, then use as directed.


  • 12 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 12 servings, 2/3 cup (150 mL) each
Calories 180
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 22g
Dietary fibre 2g
Sugars 2g
Protein 6g
Vitamin A 6 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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