Potato, Leek and Parsnip Gratin

• 20g butter
• 4 leeks, white part thinly sliced
• 2 cloves garlic, crushed
• 800g potatoes, peeled and thinly sliced Safeway 2 pkg For $5.00 thru 02/09
• 400g parsnips, peeled and thinly sliced
• 125g block PHILADELPHIA Cream Cheese, cubed and softened
• 1/3 cup cream
• 3/4 cup chicken stock
• 2 tablespoons thyme leaves
• salt and pepper, to taste
• 1 cup grated cheddar cheese

1. Heat butter in a non-stick frying pan over medium-low heat.
2. Add the leeks and garlic and cook 10 minutes or until softened.
3. Whisk together the Philly* and cream until smooth.
4. Whisk in the stock, thyme and seasonings.
5. Layer half the potato and parsnip into a greased 2 1/2 litre capacity baking dish.
6. Top with leek mixture.
7. Pour over half the Philly* mixture then top with remaining potato and parsnip.
8. Sprinkle with cheese and pour over remaining Philly* mixture.
9. Bake, covered, at 180C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.
10. Serve with cooked meat or salad.

butter, leeks, garlic, potatoes, parsnips, cream cheese, cream, chicken stock, thyme, salt, cheddar cheese

Taken from www.kraftrecipes.com/recipes/potato-leek-parsnip-gratin-104445.aspx (may not work)