Apple-parsnip Bake

• 1 14 cups heavy whipping cream
• 2 large leeks, sliced (2 cups)
• 2 tablespoons fresh thyme, chopped or 2 teaspoons dried
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon ground nutmeg
• 2 medium yams, peeled and thinly sliced (about 3/4 lb.)
• 4 medium parsnips, peeled and thinly sliced (2 cups)
• 2 cups grated white cheddar cheese (8 oz.)
• 1 large cooking apple, thinly sliced (1 1/2 cups)

1. Set oven to 375.
2. Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy 2-quart saucepan over low heat, stirring occasionally, until mixture begins to simmer.
3. Add yams and parsnips.
4. Cover and simmer about 10 minutes or until vegetables are slightly tender.
5. Layer half of the vegetable mixture and half of the cheese in a greased 3-quart casserole.
6. Top with apple.
7. Repeat layers.
8. Bake uncovered 45 minutes or until bubbly and golden brown.
9. Let stand 10 minutes before serving.

heavy whipping cream, leeks, fresh thyme, salt, pepper, ground nutmeg, yams, parsnips, grated white cheddar cheese, cooking apple

Taken from www.food.com/recipe/apple-parsnip-bake-120362 (may not work)