Ingredients
1 1/4
cups whipping (heavy) cream
2
large leeks, sliced (2 cups)
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground nutmeg
2
medium yams (about 3/4 pound), peeled and thinly sliced (2 cups)
4
medium parsnips, peeled and thinly sliced (2 cups)
2
cups grated white Cheddar cheese (8 ounces)
1
large cooking apple, thinly sliced (1 1/2 cups)
Preparation
Heat oven to 375°. Grease 3-quart casserole.
Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy 2-quart saucepan over low heat, stirring occasionally, until mixture begins to simmer. Stir in yams and parsnips. Cover and simmer about 10 minutes or until vegetables are slightly tender.
Layer half of the vegetable mixture and half of the 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.
