Leek and Sweet Potato au Gratin

• 1-1/2 cups 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 large leek, cut into 1/4-inch-thick slices
• 1 lb. (450 g) sweet potatoes (about 2), peeled, cut into 1/4-inch-thick slices
• 1 lb. (450 g) parsnips (about 3), peeled, cut into 1/4-inch-thick slices
• 1-1/4 cups Cracker Barrel Shredded Old Cheddar Cheese

1. Heat oven to 400F.
2. Bring broth and cream cheese product to boil in saucepan on medium-high heat, stirring constantly.
3. Cook and stir until cream cheese is melted and mixture is well blended.
4. Remove from heat.
5. Layer half of each of the vegetables in 9-inch square baking dish; top with 1/2 cup cheese.
6. Repeat layers.
7. Pour cream cheese sauce over cheese; cover with foil.
8. Bake 1 hour 20 min.
9. or until vegetables are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.

philadelphia, sweet potatoes, parsnips, cheddar cheese

Taken from www.kraftrecipes.com/recipes/leek-sweet-potato-au-gratin-88286.aspx (may not work)