Creamy Parsnip and Potato Gratin

Ingredients

Unsalted butter

2 tablespoons, melted, plus extra for greasing the dish

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh thyme

2 teaspoons, chopped (or 1 teaspoon dried thyme)

Parmesan cheese

1 cup, grated

Garlic

2 cloves, minced

Heavy cream

1 1/2 cups

Potatoes

3 cups, peeled and thinly sliced

Parsnips

3 cups, peeled and thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with unsalted butter.
2. In a large bowl, combine the sliced parsnips, potatoes, heavy cream, minced garlic, grated Parmesan cheese, chopped thyme, salt, and pepper. Mix well to ensure all the vegetables are well coated in the creamy mixture.
3. Transfer the mixture into the prepared baking dish, spreading it out evenly.
4. Drizzle the melted butter over the top of the gratin for added richness.
5. Cover the dish with aluminum foil and bake for 30 minutes to allow the vegetables to soften.
6. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
7. Let the gratin cool for a few minutes before serving to allow the flavors to meld.