Parsnip Gratin

adapted from The New York Times Magazine, January 29, 2012
via Judy Gray

serves 6

2 to 3 cups cream
1 pound parsnips, thinly sliced
1 pound potatoes, thinly sliced
1 to 1½ cups Gruyère cheese
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves

Heat oven to 375° F.

Put 2 or 3 cups of cream in a pot over medium heat and heat until it’s hot.

Peel and slice 1 pound each parsnips and potatoes, and grate 1 to 1 ½ cups Gruyère cheese.

Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper, and thyme. Pour in enough hot cream to come about ¾ of the way up the vegetable layers. Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown. Let stand for a few minutes, then serve.

This is smooth and creamy hot dish. Especially pleasing to men remembering “mom’s cooking.” – Katherine Koelsch Kriken