Cheesy Potato Leek Casserole Bake - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and saute just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
Reduce heat to low.
Stir in evaporated milk, cream cheese, and sour cream until well-blended.
Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350\u00b0 for 30-35 minutes or until top begins to slightly brown.