CREAMY SCALLOPED POTATOES WITH LEEKS

Creamy Scalloped Potatoes with Leeks image

Grab your Dutch oven and start prepping for a delicious Creamy Scalloped Potatoes with Leeks. Sliced potatoes, leeks, garlic, cheese and fresh rosemary combine in a savory sauce for this creamy scalloped potatoes recipe.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h30m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 9

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Ingredients

1/4 cup butter
1 clove garlic, minced
3 Tbsp. flour
2 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2 tsp. chopped fresh rosemary
2 lb. Yukon gold potatoes, peeled, cut into 1/2-inch-thick slices and divided
2 leeks, white and light green parts cut lengthwise in half, then sliced crosswise
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400ºF.
Melt butter in Dutch oven or large saucepan on medium-low heat. Add garlic; cook and stir 1 min. Whisk in flour; cook 3 min. or until hot and bubbly, stirring constantly. Gradually add milk, mixing well after each addition. Cook on medium heat 4 min. or until thickened, stirring constantly.
Add cheddar; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in rosemary.
Place half the potatoes in 3-qt. casserole sprayed with cooking spray; top with layers of leeks, remaining potatoes and cheese sauce. Cover.
Bake 45 min. Top with Parmesan; bake, uncovered, 15 min. or until potatoes are tender and top is golden brown.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g