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Cheesy Potatoes and Leeks

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Betty Crocker Kitchens
Updated Jan 23, 2015
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Creamed leeks, thyme and sharp cheddar make cheesy potatoes a little bit fancier.

Cheesy Potatoes and Leeks

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 2 tablespoons butter or margarine, softened
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cups whipping cream
  • 6 large Idaho or russet baking potatoes (about 3 lb)
  • 3 cloves garlic, finely chopped
  • 1 medium leek, rinsed, cut lengthwise in half and thinly sliced (2 cups)
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
  • Step 
    2
    In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
  • Step 
    3
    Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish.
  • Step 
    4
    Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.

Nutrition

440 Calories
27g Total Fat
8g Protein
42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Total Fat
27g
0%
Saturated Fat
16g
0%
Sodium
310mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
3g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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