Potato-Leek Gratin

• 1 Tbsp. butter
• 4 leeks (3/4 lb.), white parts only, thinly sliced
• 4 cloves garlic, minced
• 1-3/4 lb. red potatoes (about 4), peeled, very thinly sliced
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup whipping cream
• 3/4 cup chicken broth
• 2 tsp. dried thyme leaves
• 1 cup KRAFT Shredded Sharp Cheddar Cheese

1. Heat oven to 350F.
2. Melt butter in medium skillet on medium heat.
3. Add leeks and garlic; cook 10 min.
4. or until tender.
5. Meanwhile, beat cream cheese and cream in medium bowl with mixer until well blended.
6. Gradually beat in broth.
7. Add thyme; mix well.
8. Layer half the potatoes in 2-qt.
9. casserole sprayed with cooking spray; top with layers of leek mixture, half the cream cheese sauce, potatoes and Cheddar.
10. Add remaining cream cheese sauce; cover.
11. Bake 1 hour 15 min.
12. or until potatoes are tender, uncovering after 1 hour.
13. Let stand 10 min.
14. before serving.

butter, leeks, garlic, red potatoes, philadelphia cream cheese, whipping cream, chicken broth, thyme, cheddar cheese

Taken from www.kraftrecipes.com/recipes/potato-leek-gratin-118928.aspx (may not work)