Serves: 4 heartily
Prep time: 20–30 minutes | Inactive baking time: 35 minutes
Filling
- 2 tablespoons olive oil
- 1/2 cup water
- 1 medium-sized sweet potato, washed and thinly sliced
- 2 medium-sized rutabagas, peeled and thinly sliced
- 2 cups chopped leeks
- Salt and pepper to taste
Cream Sauce
- 1 8-ounce package cream cheese, softened
- 1 pint heavy whipping cream
- Salt and pepper to taste
- 1 tablespoon flour
- 1 cup + 2 tablespoons grated parmesan
Bread Crumb Topping
- 2 cups country bread, chopped and torn into crumbles
- 2 tablespoons salted butter, melted
Recipe
Preheat oven to 350°F. Set a 9-by-9 baking dish or extra-large pie plate aside. A variety of pan sizes may be used, but if you choose a 9-by-13, reduce the cooking time by 5–10 minutes.
In a large, high-sided skillet, heat oil and water over medium heat. Cook the potato, rutabagas, and leeks until tender and water has evaporated completely, about 10 minutes. The leeks will begin to caramelize once the water is gone. Season with salt and pepper and transfer to baking dish.
In the same skillet, melt cream cheese over medium heat. Add cream, salt, and pepper and whisk to combine. Sprinkle flour over the top of the hot cream and whisk vigorously to prevent lumps. Continue stirring until sauce has thickened and is velvety smooth. Add grated cheese and, once melted, pour sauce over the cooked vegetables. Top with fresh bread crumbs and melted butter. Bake uncovered 30–40 minutes. Once finished baking, top with remaining 2 tablespoons of parmesan cheese and serve hot.