Sweet Potato, Apple and Leek Gratin


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If you want a lighter and less rich dish, use half whipping cream and half whole milk instead.

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Time needed

30 min preparation + 1 hour cooking


  • 1 1/4 C. heavy whipping cream
  • 2 lg. leeks, sliced (2 C.)
  • 2 Tbs. chopped fresh or 2 tsp. dried thyme leaves
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 2 med. dark-orange sweet potatoes (about 3/4 lb.), peeled, thinly sliced (2 C.)
  • 4 med. parsnips, peeled, thinly sliced (2 C.)
  • 2 C. shredded white Cheddar cheese
  • 1 lg. cooking apple, thinly sliced (1 1/2 C.)

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Heat oven to 375 degrees. Grease 3-quart casserole dish with shortening. In heavy 2-quart saucepan, cook whipping cream, leeks, thyme, salt, pepper and nutmeg over low heat, stirring occasionally, until mixture begins to simmer. Stir in sweet potatoes and parsnips. Cover; simmer about 10 minutes or until vegetables are slightly tender. Layer half of vegetable mixture and half of cheese in casserole. Top with apple. Repeat layers of vegetables and cheese. Bake uncovered about 45 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

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