Creamy Potato and Leek Bake

• 2-1/2 lb. (1.1 kg) red potatoes (about 8), cut into 3/4-inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 2 leeks, white and light green parts sliced
• 1-3/4 cups 25%-less-sodium chicken broth, divided
• 1/4 cup flour
• 4 Kraft Singles Cheese Slices, torn into small pieces
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese, divided
• 16 Ritz Crackers, crushed (about 1/2 cup)
• 2 Tbsp. butter, melted

1. Cook potatoes in boiling water in saucepan 10 min.
2. Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min.
3. or until tender.
4. Stir in 1-1/4 cups broth.
5. Whisk flour and remaining broth in small bowl until blended.
6. Gradually stir into ingredients in skillet; cook 5 min.
7. or until thickened, stirring constantly.
8. Add Kraft Singles pieces and 1/2 cup shredded cheese; cook and stir 4 min.
9. or until melted.
10. Heat oven to 400 degrees F. Drain potatoes; place in 2.5-L casserole dish sprayed with cooking spray.
11. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
12. Bake 20 min.
13. or until potatoes are tender and sauce is heated through.

red potatoes, leeks, flour, singles cheese, cheddar cheese, crackers, butter

Taken from www.kraftrecipes.com/recipes/creamy-potato-leek-bake-170691.aspx (may not work)