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1-1/2
12
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1
2
2/3
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2
1/4
2/3
2/3
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ar
3-1/2
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#
oz
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t
t
t
---
cl
c
c
c
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oz
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Potatoes (1)
Parsnips (2)
-- Scatter
Nutmeg
Salt
Pepper
-- Sauce
Garlic
Butter
Cream, heavy
Milk, whole
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Butter
Cheese (3)
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Prep - (40 min)
- Peel POTATOES and slice very thin, about 1/8 inch. Use a
Mandolin if you have one.
Keep in cold water until needed to prevent browning.
- Peel PARSNIPS and slice the same way. DO NOT put
them in the water with the Potatoes - they will wrinkle.
- Grate NUTMEG and mix with Salt and Pepper.
- Crush GARLIC and chop fine. Mix with Cream and
Milk.
- Grate CHEESE on the large side of your grater.
Run - (1-1/2 hr)
- Preheat oven to 350°F/180°C.
- Bring plenty of salted water to a boil. Stir in Potato and
Parsnip slices. Bring back to a boil for 5 minutes only.
Drain and set aside.
- Place Butter in a sauce pan and melt it, then stir in
Cream mix. Bring it up just to a boil over moderate heat. Take
off the heat and set aside.
- Butter an 8 cup casserole or 7x11 inch baking dish. Arrange the
Potato and Parsnip slices in three layers, sprinkling
each layer with 1/3 of the Nutmeg mix.
- Pour the Cream Mix over the Potato mix and press the
slices down into the liquid.
- Lightly Butter one side of a sheet of Aluminum Foil and cover the
Casserole butter side down.
- Slide the casserole into the preheated oven and bake for 45 minutes.
- Pull from the oven onto a dry wood surface or wire cooling rack.
Sprinkle the top with evenly with the Cheese
- Slide the uncovered Casserole back into the oven and bake until
the Potatoes are tender and the top is lightly browned, about 25 minutes.
- Serve hot.
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