Potato Leek & Parsnip Gratin

6-8
Servings
15m
Prep Time
1 1/2h
Cook Time
1h 15m
Ready In


"I made this recipe so many years ago. Being a vegetable lover from way back ~ I loved it. If you have leftover cream cheese to use ~ then this is the recipe for you! This was so creamy and delicious, using the vegetables I love, this is a great recipe for those cold winter nights."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (324.9 g)
  • Calories 318.7
  • Total Fat - 16.3 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 57.8 mg
  • Sodium - 974.3 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 7 g
  • Sugars - 7 g
  • Protein - 10.6 g
  • Calcium - 317.8 mg
  • Iron - 3.3 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.

Step 2

Whisk together the cream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.

Step 3

Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.

Step 4

Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

Tips & Variations


No special items needed.

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