Sweet Potato Casserole with Apples and Leeks

Ingredients:

• 2 tbsp. l. olive oil
• 2 medium leeks (white and light green parts), halved lengthwise and sliced ​​into thin half rings
• 1 tbsp fresh thyme leaves
• 0.5 cups heavy cream
• 1 large sweet potato (about 450 g), peeled and cut into 1 cm thick slices.
• 1 large or 2 medium red apples, such as Gala or Honeycrisp (about 350g), halved, core and sliced ​​into 0.5cm thick slices.
• 1/4 tbsp. freshly grated parmesan

Preparation:

1. Preheat oven to 175°C.
2. In a large skillet over medium heat, melt 1 tablespoon butter. 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. Add the thyme, then the cream and cook until the liquid thickens, about 2 minutes; set aside.
3. In a shallow 2-quart baking dish, arrange the sweet potato slices in overlapping layers. Spread the leek mixture evenly over the sweet potatoes. Arrange the apples in a single, overlapping layer. Brush the apples with the remaining 1 tablespoon of oil and sprinkle with Parmesan cheese. Cover tightly with foil and bake for 40 minutes.
4. Remove the foil and continue baking until the Parmesan is melted and golden brown, about 20 minutes more. A knife should easily pierce the apples and sweet potato. Let cool for 10 minutes before serving.