Description
Parsnips don’t often show up in a holiday dinner, but they pair nicely with potatoes and the result is this crowd-pleasing side dish.
Ingredients
Scale
1 pound parsnips, peeled and thinly sliced
1 pounds potatoes, peeled and thinly sliced
2–3 cups cream
1–1 1/2 cups grated Gruyere cheese
Salt
Pepper
3 sprigs of thyme
Instructions
- Preheat oven to 375°F.
- Add the cream to a pot and heat until hot. You need enough cream to come about 3/4 of the way up the vegetable layers.
- Layer the parsnips, potatoes, and cheese in a 9×13-inch ovenproof dish. Between every layer, sprinkle salt, pepper, and thyme.
- Pour in enough of the hot cream to come about 3/4 of the way up the vegetable layers.
- Place in the preheated oven and cook until the vegetables are tender and can be pierced easily with a fork, about 45-50 minutes. The top should be a nice golden brown.
- Allow to stand for a few minutes, then serve.