Sweet Potato, Apple, and Leek Casserole
Level: Easy Servings: 6 to 8
Nutritional Information (per serving, based on 6 servings): Calories 226, Total Fat 14 g, Saturated Fat 6 g, Carbohydrates 23 g, Dietary Fiber 4 g, Sugars 9 g, Protein 4 g, Cholesterol 31 mg, Sodium 450 mg
Total Time: 1 hour 45 minutes (including cooling) Active Time: 35 minutes
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks white and light green parts only, sliced lengthwise then thinly sliced crosswise
- Salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1/2 cup heavy cream
- 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch-thick rounds
- 1 large or 2 medium red-skinned apples (such as Gala or Honeycrisp), about 12 ounces total, halved, cored, and sliced 1/4-inch thick
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat: Preheat oven to 350F (175C).
- Saut leeks: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until the leeks are soft but not browned, about 8 minutes. Stir in the thyme, add the heavy cream, and cook until the mixture thickens slightly, about 2 minutes. Remove from heat and set aside.
- Assemble casserole: In a shallow 2-quart baking dish, arrange sweet potato rounds in overlapping layers. Spread the leek-and-cream mixture evenly over the potatoes. Arrange apple slices in an overlapping layer on top of the leeks.
- Finish and bake: Lightly brush the apples with the remaining tablespoon of olive oil and sprinkle with Parmesan. Cover tightly with foil and bake 40 minutes. Remove the foil and bake uncovered until the Parmesan is browned and the potatoes and apples are tender, about 20 minutes more. Test tenderness with a paring knife.
- Rest and serve: Let the casserole cool 10 minutes before serving.
