Simple and delicious, leeks and potatoes baked with cheese and herbs. Recipe Courtesy of: Potato Goodness
Prep10 minutesminutes
Cook35 minutesminutes
Serves12
Course Dinner, Leftovers, Lunch, Side Dish
Cook Type Oven, Stove Top
Dish Type Comfort
Season Fall, Winter
Ingredients
3tbsp.Extra Virgin Olive Oil
4c.leeks, washed, chopped into ¼-inch slices
1tbsp.kosher salt
1½tsp.ground white pepper
⅓c.all purpose flour
5c.vegetable stock or vegetable broth
6c.Tasteful Selections potatoes, cut into 1½-inch cubes
1c.fat-free half & half
2tbsp.fresh thyme, chopped
8oz.low fat cream cheese
8oz. shredded part skim mozzarella
Instructions
In a large heavy-bottomed pot over medium heat, heat the olive oil and begin to cook the leeks. Season the leeks with salt and continue to cook, stirring often, cook the leeks until they begin to become translucent and wilt in size.
Add the white pepper and the flour and stir. While stirring, gradually add in the vegetable stock, and continue stirring until slightly thick. Add the potatoes and the half and half and allow the mixture to come to a boil and then reduce the heat to a simmer.
Add the thyme and cook until the potatoes are tender (about 20-25 minutes).
Mix in the cream cheese and remove from the heat.
Transfer the mixture to a casserole dish and turn the broiler on your oven on.
Sprinkle the top of the potatoes with the shredded mozzarella and place under the broiler for2-3 minutes or until the top is golden and bubbly.
Allow the casserole to cool slightly before serving.