Parsnip and Potato Gratin

Ingredients

Cooking spray

2 cups (about 2 large) thinly sliced leeks

2 cloves garlic, finely minced

1 pound Yukon Gold potatoes, thinly sliced

1 pound parsnips, peeled and thinly sliced

1/4 tsp salt

1 tsp freshly ground pepper

1/2 tsp nutmeg

1 tsp chopped fresh thyme

1 cup, plus 2 Tbsp, nonfat, low-sodium chicken broth

1/4 cup heavy cream

4 Tbsp grated Gruyere cheese

Instructions

1. Preheat oven to 350 degrees F. Spray and heat a large nonstick skillet over medium heat.
2. Saute leeks until caramelized, about 7 minutes. Add garlic, and continue cooking 2 to 3 minutes.
3. Coat an 8x12 inch glass baking dish with cooking spray. Arrange half the potatoes in the dish, overlapping slightly.
4. Top with half the sauteed leeks, garlic, and parsnips, and season with half the salt, pepper, nutmeg, and thyme.
5. Repeat layering, using remaining vegetables and seasonings.
6. Pour broth over and around vegetables.
7. Cover pan tightly with foil and bake 1 hour.
8. Increase oven temperature to 375 degrees F. Remove foil and pour cream over vegetables.
9. Sprinkle cheese and continue baking, uncovered, 30 minutes or until golden brown.