Leek and Potato au Gratin

• 1-1/2 cups 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 3 lb. (1.4 kg) Yukon Gold potatoes (about 7), peeled, cut into 1/4-inch-thick slices and divided Safeway 2 pkg For $5.00 thru 02/09
• 2 leeks, cut into thin slices, divided
• 1 can (398 mL/14 fl oz) artichoke hearts (packed in water), drained, cut into 1/2-inch-thick slices
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

1. Heat oven to 400 degrees F.
2. Bring broth and cream cheese product to boil in saucepan on medium-high heat, stirring constantly.
3. Cook and stir until cream cheese is melted and mixture is well blended.
4. Remove from heat.
5. Place 1/3 of the potatoes in 9-inch square baking dish; cover with layers of half each of the leeks and artichokes.
6. Sprinkle with 1/4 cup shredded cheese.
7. Repeat all layers; top with remaining potatoes and cream cheese sauce.
8. Cover with greased foil.
9. Bake 1 hour 20 min.
10. or until potatoes are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.

philadelphia, potatoes, leeks, water, cheese

Taken from www.kraftrecipes.com/recipes/leek-potato-au-gratin-114741.aspx (may not work)