Parsnip & Leek Gratin Recipe | Saputo Cheese

Ingredients

• 1.3 kg (3 lb) parsnips, peeled and sliced 
• 625 ml (2 1/2 cups) milk
• To taste salt and freshly ground pepper
• 1 leek, washed and sliced thinly
• 30 ml (2 tbsp) butter
• 2.5 ml (1/2 tsp) caraway seed
• 15 ml (1 tbsp) whole-grain mustard
• 180 ml (3/4 cup) 15% cream
• 150 g (5 oz) Saputo Mozzarellissima cheese, shredded
• 15 g (1 oz) Saputo Parmesan cheese