CHEESY POTATOES AND LEEKS

Cheesy Potatoes and Leeks image

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 12

Number Of Ingredients 10

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)

Steps:

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
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.
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 Facts : Calories 440, Carbohydrate 42 g, Fat 4 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 310 mg