75 min · serves 6
Thin-sliced roots layered with cream and thyme, baked until bubbling and golden.
Ingredients
- 2 potatoes, thinly sliced
- 2 parsnips, thinly sliced
- 1 swede, thinly sliced
- 400ml double cream
- 2 cloves garlic
- Thyme leaves
- Gruyère, grated
Method
- 1.Infuse the cream with garlic and thyme over low heat for 10 minutes.
- 2.Layer the sliced roots in a baking dish, seasoning between each layer.
- 3.Pour over the infused cream, pressing the layers down.
- 4.Scatter with grated gruyère and cover with foil.
- 5.Bake at 180C for 45 minutes covered, then 15 minutes uncovered until golden.