Cheddar, Sour Cream & Leek Mashed Potato Casserole


  • Our Family® Canola Oil No Stick Cooking Spray
  • 2 1/2 lbs. Yukon Gold potatoes, peeled and cut into 2-inch pieces (about 6 medium potatoes) (about 8 cups)
  • 1 container (8 oz.) Our Family® Original Sour Cream
  • 1/4 cup plus 2 tablespoons Our Family® Unsalted Butter
  • 1/2 tsp Our Family® Ground Nutmeg
  • 1/2 tsp Our Family® Salt
  • 1/2 tsp Our Family® Pure Ground Black Pepper
  • 8 slices Our Family® Original Premium Bacon, cut crosswise into 1/2-inch pieces (about 1/2 pound)
  • 2 medium leeks, each cut lengthwise in half and then cut crosswise into 1/2-inch pieces (about 2 1/2 cups)
  • 2 garlic cloves, minced
  • 1 package (8 oz.) Our Family® Shredded Sharp Cheddar Cheese (about 2 cups)


Approximate nutritional values per serving (1 cup): 458 Calories, 32g Fat, 16g Saturated Fat, 82mg Cholesterol, 486mg Sodium, 31g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein


  1. Preheat oven to 350°; spray 2 1/2 quart baking dish with cooking spray. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. Drain potatoes; return to saucepot. Add sour cream, butter, nutmeg, salt and pepper; with potato masher, mash potatoes until slightly chunky.
  2. In large skillet, cook bacon over medium-high heat 8 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
  3. In same skillet with drippings, cook leeks over medium heat 8 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.
  4. Fold 1 cup cheese, bacon and leek mixture into potato mixture; spread in prepared dish and bake 20 minutes. Sprinkle remaining 1 cup cheese over casserole; bake 10 minutes or until top is lightly browned. Makes about 8 cups.

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