Layered Leek & Potato Au Gratin

• 4 medium leeks, white part only, thinly sliced (about 3 cups)
• 8 cups baby spinach leaves
• 1 Tbsp. chopped fresh thyme
• 3 Tbsp. Kraft Classic Herb Dressing
• 2 medium sweet potatoes (about 800 g), peeled, parboiled and cut into 1/4-inch slices
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
• 3 medium baking potatoes (about 750 g), peeled, parboiled and cut into 1/4-inch slices
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Preheat oven to 400F.
2. Cook leeks, spinach and thyme in dressing in large skillet on medium heat 5 to 6 min.
3. or until leeks are tender, stirring frequently.
4. Layer sweet potatoes, leek mixture, 1/2 cup of the shredded cheese and baking potatoes in greased 2-L baking dish.
5. Mix milk, salt and pepper; pour over vegetables.
6. Sprinkle with remaining 1/2 cup shredded cheese and the Parmesan cheese.
7. Cover.
8. Bake 45 min.
9. ; uncover.
10. Bake an additional 15 min.
11. or until vegetables are tender and top is lightly browned.

leeks, baby spinach leaves, thyme, dressing, sweet potatoes, cheese, baking potatoes, milk, salt, ground black pepper, cheese

Taken from www.kraftrecipes.com/recipes/layered-leek-potato-au-gratin-95293.aspx (may not work)