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.)

Ingredients

8 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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