Ingredients
- 20 grams butter
- 4 leeks, thinly sliced (white part)
- 2 garlic cloves, crushed
- 800 grams potatoes, thinly sliced (peeled)
- 400 grams parsnips, thinly sliced (peeled)
- 125 grams cream cheese (cubed and softened)
- 1/3 cup cream
- 3/4 cup chicken stock
- 2 tablespoons thyme leaves
- 1 cup grated cheddar cheese
- Salt and pepper, to taste
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.