Parsnip‑Potato Gratin

Ingredients

• 400 g waxy potatoes
• 400 g parsnips
• 1 Garlic clove
• 1 Tbsp soft butter
• Salt
• freshly grated nutmeg
• ground pepper
• 1 Tbsp freshly chopped thyme
• 250 ml Whipping Cream
• 50 g freshly grated cheese (e.g., Gruyère)

Instructions

1. 1.

   Preheat the oven to 180 °C (350 °F) with both top and bottom heating.

2. 2.

   Peel the potatoes and parsnips and slice them thinly or shave into fine ribbons. Peel the garlic, halve it, and rub the cut sides all over a baking dish. Brush the dish with soft butter and evenly spread the sliced potatoes and parsnips inside.

3. 3.

   Season with salt, pepper, and nutmeg, then sprinkle the thyme on top. Pour the cream over the vegetables until they are almost covered.

4. 4.

   Sprinkle the grated cheese over everything and bake in the oven for about 45 minutes until golden brown. If the gratin darkens too quickly, cover it with foil; if it stays too light, raise the temperature at the end.