Cheesy Potato Leek Casserole Bake Recipe

Directions:

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.