Layer thinly sliced potato, swede and parsnip then bake with a cream, garlic and Parmesan sauce for a decadent side dish
Prep:25 mins
Serves 8
25g butter, plus extra for greasing1 onion, thinly sliced425ml double cream300ml milk1kg potato, thinly sliced350g swede, thinly sliced350g parsnip, thinly slicedsmall bunch parsley2 tbsp thyme leaf1 garlic clove, crushed50g parmesan (or vegetarian alternative), grated3 tbsp olive oil
STEP 1Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.STEP 2Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.STEP 3Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it’s becoming too brown. Leave to rest for 10-15 mins before serving.
