Cheesy Potato Leek Casserole Bake

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.)

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 8  cups potatoes, diced into 1-inch cubes (about 2 1/2 lbs)
• 1⁄2 cup butter
• 2  garlic cloves, minced
• 3  medium leeks, thinly sliced
• 1  large tomatoes, diced
• 1  teaspoon salt
• 3⁄4 teaspoon pepper
• 3⁄4 teaspoon paprika
• 3⁄4 teaspoon parsley
• 1  cup evaporated milk
• 2  ounces cream cheese
• 8  ounces sour cream
• 2  cups  shredded cheddar cheese
• 1  cup swiss cheese (or use more cheddar-sharp is good)

Directions

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. 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. Reduce heat to low.
4. Stir in evaporated milk, cream cheese, and sour cream until well-blended.
5. Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
6. Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.