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Side Dishes

Leek and Sweet Potato au Gratin

Name: Leek and Sweet Potato au Gratin
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8 servings, 1/2 cup (125 mL) each
Ingredients: 1-1/2 cups 25%-less-sodium chicken broth; 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product; 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 Cracker Barrel Shredded Old Cheddar Cheese

14 Review(s)

1 Hr 50 Min

Prep : 30 Min Cook: 1 Hr 20 Min

Our Leek and Sweet Potato au Gratin recipe has everything you love about oven-baked potatoes but switches things up with tender leeks, sliced sweet potatoes and earthy parsnips. This cheesy potato casserole is everything you want in a side dish… and more.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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

1/2 cup Philadelphia Herb & Garlic Cream Cheese Product

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 Cracker Barrel Shredded Old Cheddar Cheese

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How do I make it ?

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Step 1

Heat oven to 400°F.

Step 2

Bring broth and cream cheese product 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.

Step 3

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.

Step 4

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.

Kraft Kitchen Tips!

Make Ahead

Prepare and bake as directed; cool, then refrigerate up to 24 hours. Reheat in a warm oven just before serving.

Nutrition

Calories

200

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 6 g

30 %

Cholesterol 30 mg

Sodium 330 mg

14 %

Carbohydrate 20 g

Fibre 3 g

Sugars 7 g

Protein 7 g

Vitamin A

90 %

Vitamin C

25 %

Calcium

15 %

Iron

8 %

Servings

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

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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