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Scalloped Potatoes and Parsnips

Cheese makes any dish better, in my opinion, and this gooey, comforting potato and parsnip casserole is no exception. Even those who turn up their noses at vegetables will dig into this dish. —Corinna Platt, Bellingham, Washington

12 ServingsPrep: 45 min. Bake: 30 min.

Ingredients

6 large Yukon Gold potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
4 garlic cloves, thinly sliced
1 medium leek (white portion only), thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
Pinch ground nutmeg
4 cups heavy whipping cream
1 cup (4 ounces) shredded white cheddar cheese
1/2 cup shredded fontina cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh thyme
1/8 teaspoon Worcestershire sauce

Directions

Place the potatoes, parsnips and garlic in a large saucepan and cover
with water. Bring to a boil. Reduce heat; cover and simmer for 15-20
minutes or until tender. Drain and set aside.
Meanwhile, in a small saucepan, cook leek in butter over medium heat
for 3-4 minutes or until tender. Stir in the flour, salt, pepper,

2 of 2

Scalloped Potatoes and Parsnips (continued)

Directions (continued)

cayenne and nutmeg until blended. Gradually add cream. Bring to a
boil. Cook and stir for 2 minutes or until thickened. Stir in the
cheeses, thyme and Worcestershire sauce just until cheese is melted.
Remove from the heat; stir into potato mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
375° for 30-35 minutes or until bubbly and lightly browned.
Yield: 12 servings.

Nutrition Facts: 1 serving equals 507 calories, 38 g fat (24 g saturated fat), 136 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein.