Leek-Apple-Yam Gratin

Enjoy this gratin made with leek, parsnip, yam and apple that’s perfect for a side dish. MORE+ LESS-

By Betty Crocker Kitchens

August 17, 2010

1 1/4

cups whipping (heavy) cream

large leeks, sliced (2 cups)

tablespoons chopped fresh or 2 teaspoons dried thyme leaves

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground nutmeg

medium yams (about 3/4 pound), peeled and thinly sliced (2 cups)

medium parsnips, peeled and thinly sliced (2 cups)

cups grated white Cheddar cheese (8 ounces)

large cooking apple, thinly sliced (1 1/2 cups)

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1

Heat oven to 375º. Grease 3-quart casserole.
2

Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy 2-quart saucepan over low heat, stirring occasionally, until mixture begins to simmer. Stir in yams and parsnips. Cover and simmer about 10 minutes or until vegetables are slightly tender.
3

Layer half of the vegetable mixture and half of the cheese in casserole. Top with apple. Repeat layers of vegetables and cheese.
4

Bake uncovered about 45 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

A snowy wintery day just begs for this veggie casserole. To add a special touch, sprinkle baked casserole with one of these toppings: • Crushed seasoned croutons • French-fried onions • Toasted nuts • Finely chopped ham or bacon bits