Potato, Leek and Parsnip Gratin

Potato, Leek and Parsnip Gratin
15 Mins
Prep time
95 Mins
Cooking time
Serves 6

What you need

  • 20g butter
  • 4 leeks, white part thinly sliced
  • 2 cloves garlic, crushed
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1/3 cup cream
  • 3/4 cup chicken stock
  • 2 tablespoons thyme leaves
  • salt and pepper, to taste
  • 800g potatoes, peeled and thinly sliced
  • 400g parsnips, peeled and thinly sliced
  • 1 cup grated cheddar cheese

How to make it

  1. HEAT butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
  2. WHISK together the PHILLY and cream until smooth. Whisk in the stock, thyme and seasonings.
  3. LAYER half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the PHILLY mixture then top with remaining potato and parsnip. Sprinkle with cheese and pour over remaining PHILLY mixture.
  4. BAKE, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender. Serve with cooked meat or salad.