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Leek and Sweet Potato au Gratin

average rating

rate/review

prep time

30 min

total time

1 hr 50 min

makes

8 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups 25%-less-sodium chicken broth

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread

1 large leek, cut into 1/4-inch-thick slices

1 lb. (450 g) sweet potatoes (about 2), peeled, cut into 1/4-inch-thick slices

1 lb. (450 g) parsnips (about 3), peeled, cut into 1/4-inch-thick slices

1-1/4 cups Kraft Old Cheddar Shredded Cheese

Make It

HEAT oven to 400°F.

BRING broth and cream cheese spread to boil in saucepan on medium-high heat, stirring constantly. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat.

LAYER half of each of the vegetables in 9-inch square baking dish; top with 1/2 cup cheese. Repeat layers. Pour cream cheese sauce over cheese; cover with foil.

BAKE 1 hour 20 min. or until vegetables are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.