Melt butter in Dutch oven or large saucepan on medium-low heat. Add garlic; cook and stir 1 min. Whisk in flour; cook 3 min. or until hot and bubbly, stirring constantly. Gradually add milk, mixing well after each addition. Cook on medium heat 4 min. or until thickened, stirring constantly.
Add cheddar; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in rosemary.
Place half the potatoes in 3-qt. casserole sprayed with cooking spray; top with layers of leeks, remaining potatoes and cheese sauce. Cover.
Bake 45 min. Top with Parmesan; bake, uncovered, 15 min. or until potatoes are tender and top is golden brown.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.