Potato, Leek and Parsnip Gratin Recipe

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Ingredients:

Serving

20 g butter
4 leeks, white part thinly sliced
2 garlic cloves, crushed
800 g potatoes, peeled and thinly sliced
400 g parsnips, peeled and thinly sliced
125 g cream cheese, cubed and softened
1/3 cup cream
3/4 cup chicken stock
2 tbsp thyme leaves
1 cup grated cheddar cheese
salt and pepper , to taste

Directions:

Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
Layer half the potato and parsnip into a greased 21/2 litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	415.07 Kcal (1738 kJ)
Calories from fat	170.7 Kcal
		% Daily Value*
Total Fat	18.97g	29%
Cholesterol	59.01mg	20%
Sodium	344.33mg	14%
Potassium	914.93mg	19%
Total Carbs	50.28g	17%
Sugars	12.5g	50%
Dietary Fiber	8.65g	35%
Protein	12.71g	25%
Vitamin C	22.8mg	38%
Vitamin A	1.4mg	46%
Iron	3.6mg	20%
Calcium	298.8mg	30%

Amount Per 100 g
Calories	118.39 Kcal (496 kJ)
Calories from fat	48.69 Kcal
		% Daily Value*
Total Fat	5.41g	29%
Cholesterol	16.83mg	20%
Sodium	98.21mg	14%
Potassium	260.95mg	19%
Total Carbs	14.34g	17%
Sugars	3.56g	50%
Dietary Fiber	2.47g	35%
Protein	3.63g	25%
Vitamin C	6.5mg	38%
Vitamin A	0.4mg	46%
Iron	1mg	20%
Calcium	85.2mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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