Hashbrown Casserole

 I normally just make the hash browns that are on the package of hashbrowns, but since we got so many nice leeks this week I thought I would try a different take on the old favorite.  It had a lot more flavor and kept all of the elements of the regular hash browns that I like. 

Serves 6-8

1 large or 2 small leeks
2 cloves garlic
2 tablespoons butter
1 package refrigerated shredded potatoes
1 can cream of chicken soup (I use the Healthy Request kind)
1 cup sour cream
1 1/2 cup shredded cheddar cheese
Salt, pepper, and garlic salt to taste

1 tablespoon butter
2 cups cornflakes

1. In microwave-safe bowl, mix 2 tablespoons butter with leek and garlic.  Microwave at high power for 30-60 seconds or until soft and bright.  Mix in potatoes.  Add soup, sour cream, and cheddar cheese.  Season with salt, pepper, and garlic salt as needed. Set aside.
2. Grease a 2 quart casserole. Set aside.
3.  In custard cup, melt 1 tablespoon butter in microwave.  In ziploc freezer bag, crush cornflakes with a rolling pin.  Pour melted butter over crushed cornflakes, reseal bag, and shake.
4. Pour potato mixture into greased casserole dish.  Smooth until potatoes are distributed evenly.  Top with crushed cornflakes.
5. Bake casserole in 350 degree oven for 45-60 minutes.  Serve hot.