Cheddar, Sour Cream & Leek Mashed Potato Casserole
Active Time: 35 minutes • Total Time: 1 hour 5 minutes • Serves: 8
Schnucks nonstick cooking spray
2-1/2 pounds Yukon gold potatoes (about 6 medium), peeled and cut into 2-inch chunks (about 8 cups)
1 container (8 ounces) Schnucks sour cream
6 tablespoons Schnucks unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
8 slices Schnucks hardwood smoked bacon (about 1/2 pound), cut crosswise into 1/2-inch pieces
2 medium leeks (white and light green parts only), each cut lengthwise in half, then crosswise into 1/2-inch pieces (about 2-1/2 cups)
2 garlic cloves, finely chopped
1 package (8 ounces) Schnucks shredded Cheddar cheese (2 cups), divided
1. Preheat oven to 350°F. Spray 2- to 2-1/2-quart glass or ceramic baking dish with nonstick cooking spray. In 4- to 5-quart covered saucepan, add potatoes and enough salted water to cover; heat to boiling over high heat. Simmer, uncovered, 12 to 14 minutes or until potatoes are fork-tender. Drain potatoes, then return to same saucepan. Add sour cream, butter, salt, pepper and nutmeg. With potato masher, mash potatoes so they are slightly chunky.
2. Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 7 to 9 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to plate.
3. Rinse and drain leeks very well to remove any grit. Add leeks to bacon fat in skillet; cook over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic and cook 1 minute longer, stirring occasionally.
4. Add leek mixture, bacon and 1 cup cheese to potato mixture; stir until well combined. Spread potato mixture evenly in prepared dish. Bake 20 minutes. Sprinkle remaining 1 cup cheese over potatoes and bake 10 to 12 minutes longer or until top is lightly browned.
Each serving: about 413 calories, 27 g total fat (16 g saturated), 70 mg cholesterol, 419 mg sodium, 30 g carbohydrate, 2 g fiber, 13 g protein