Melted butter, for brushing
3/4 C cream
3/4 C milk
1 head garlic, halved
2 sprigs rosemary
2 Tbsp Dijon mustard
sea salt and pepper
500g starchy potatoes, peeled and thinly sliced
500g parnips, peeled and thinly sliced
1/2 C finely grated parmesan
Preheat oven to 180. Brush 1.75 litre-capacity ovenproof dish with melted butter. Set aside.
Place the cream, milk, garlic, rosemary, mustard, salt and pepper in a medium saucepan over medium heal and bring to the boil. Remove from heat and let stand for 10 minutes.
Layer the potato and parsnip in the baking dish, sprinkling each layer with parmesan, salt and pepper. Strain the cream mixture over the parsnip and potato.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for a further 30-35 minutes or until cooked through and golden.
Serves 4.
3/4 C cream
3/4 C milk
1 head garlic, halved
2 sprigs rosemary
2 Tbsp Dijon mustard
sea salt and pepper
500g starchy potatoes, peeled and thinly sliced
500g parnips, peeled and thinly sliced
1/2 C finely grated parmesan
Preheat oven to 180. Brush 1.75 litre-capacity ovenproof dish with melted butter. Set aside.
Place the cream, milk, garlic, rosemary, mustard, salt and pepper in a medium saucepan over medium heal and bring to the boil. Remove from heat and let stand for 10 minutes.
Layer the potato and parsnip in the baking dish, sprinkling each layer with parmesan, salt and pepper. Strain the cream mixture over the parsnip and potato.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for a further 30-35 minutes or until cooked through and golden.
Serves 4.
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