1 cup, plus 2 Tbsp, nonfat, low-sodium chicken broth
1/4 cup heavy cream
4 Tbsp grated Gruyere cheese
2 Tbsp dry breadcrumbs
1. Preheat oven to 350degrees F. Spray and heat a large nonstick skillet over medium heat. Saute leeks until caramelized, about 7 minutes. Add garlic, and continue cooking 2 to 3 minutes.
2. Coat an 8- by 12-inch glass baking dish with cooking spray. Arrange half the potatoes in the dish, overlapping slightly. Top with half the sauteed leeks, garlic, and parsnips, and season with half the salt, pepper, nutmeg, and thyme. Repeat layering, using remaining vegetables and seasonings. Pour broth over and around vegetables. Cover pan tightly with foil and bake 1 hour.
3. Increase oven temperature to 375 F. Remove foil and pour cream over vegetables. Sprinkle cheese and breadcrumbs and continue baking, uncovered, 30 minutes or until golden brown.
Per serving: 195 calories, 5 g protein, 33 g carbohydrate, 6 g fat (3 g saturated fat), 18 mg cholesterol, 5 g fiber, 6 g sugar, 268 mg sodium. Calories from fat: 25%