Our Leek and Sweet Potato au Gratin recipe has everything you love about oven-baked potatoes but switches things up with tender leeks, sliced sweet potatoes and earthy parsnips. This cheesy potato casserole is everything you want in a side dish… and more.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups 25%-less-sodium chicken broth
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1-1/4 cups Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Heat oven to 400°F.
Bring broth and cream cheese product to boil in saucepan on medium-high heat, stirring constantly. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat.
Layer half of each of the vegetables in 9-inch square baking dish; top with 1/2 cup cheese. Repeat layers. Pour cream cheese sauce over cheese; cover with foil.
Bake 1 hour 20 min. or until vegetables are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.
Kraft Kitchen Tips!
Prepare and bake as directed; cool, then refrigerate up to 24 hours. Reheat in a warm oven just before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 330 mg
Carbohydrate 20 g
Fibre 3 g
Sugars 7 g
Protein 7 g
8 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.