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    You are in: Home / Recipes / Cheesy Potato Leek Casserole Bake Recipe
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    Cheesy Potato Leek Casserole Bake

    Cheesy Potato Leek Casserole Bake. Photo by *Parsley*

    1/1 Photo of Cheesy Potato Leek Casserole Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    *Parsley*'s Note:

    I threw this one together one night when I was in the mood for a new side dish...and I had lots of potatoes and leeks, but didn't feel like making soup. If you're in a hurry, a thawed bag of diced hash brown potatoes works well! (Cook time includes boiling potatoes.)

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    Units: US | Metric


    1. 1
      In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
    2. 2
      Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
    3. 3
      Reduce heat to low.
    4. 4
      Stir in evaporated milk, cream cheese, and sour cream until well-blended.
    5. 5
      Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
    6. 6
      Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.

    Ratings & Reviews:


    Nutritional Facts for Cheesy Potato Leek Casserole Bake

    Serving Size: 1 (266 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 539.9
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 22.6 g
    Cholesterol 102.6 mg
    Sodium 661.1 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 4.3 g
    Sugars 3.5 g
    Protein 18.2 g

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