Instructions: Preheat oven to 325 degrees. Grease a 2-quart casserole dish.

In a heavy skillet, heat oil. Lightly saute leeks, celery, garlic, sage, thyme and nutmeg. Season with salt and pepper to taste. Add sherry; bring to a boil. Let boil until most of the sherry evaporates.

In the casserole dish, layer a third of the potatoes, a third of the vegetable mixture, half the chestnuts, 1/3 cup cheese and 1 tablespoon parsley. Repeat layers, then top with remaining potatoes, remaining vegetable mixture and remaining 1/3 cup cheese. Press down on the layers to compact them.

Pour the broth over the casserole. Cover casserole with the lid (if casserole does not have a lid, cover with parchment paper and then foil). Bake about 75 minutes, until potatoes are tender when pierced with a knife.

Remove lid. Sprinkle casserole with bread crumbs; bake until they brown.

Let casserole sit for 5 minutes, then top with remaining parsley and serve.

Yield: 6 servings.

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