Parsnip Potato Gratin with Leeks and Gruyère

Ingredients

• 2 leeks (washed and thinly sliced)
• 3 large cloves garlic (mashed)
• Baleia Extra Virgin Olive Oil
• 500 g parsnips (peeled and thinly sliced)
• 500 g potatoes (peeled and thinly sliced but not as thin as the parsnips)
• 100 g Kasselshoop Cheddar Cheese (grated)
• 100 g gruyere cheese (grated)
• 750 ml pouring cream
• 1 tbsp flour
• 1 1/4 tsp salt
• 1/4 tsp ground nutmeg
• freshly ground black pepper
• fresh thyme leaves

Instructions

1. 1

   Preheat the oven to 200 degrees C and grease a baking dish of approx 23cm x 30c in size

2. 2

   Fry the leeks and garlic with a good glug of olive oil over a medium heat for about 5 minutes

3. 3

   Layer half the parsnips, potatoes and all the leeks in the baking dish and sprinkle with half of the cheese, reserving the bigger slices of parsnips and potatoes for the final layer

4. 4

   Press down firmly and place a last layer of parsnip and potato slices in overlapping rows and press down again

5. 5

   Using the same pot you used for the leeks, heat the cream and whisk in the flour, salt, nutmeg and black pepper

6. 6

   When the cream just comes to a simmer, pour over the layered vegetable, slanting the baking dish to all side to get the cream in all over the slices

7. 7

   Sprinkle the remaining cheese over the top, dot with a few leaves of thyme

8. 8

   Cover securely with foil and bake for 60 minutes

9. 9

   Remove the foil and pierce with a fork. The parsnips should be al dente (If not place back in the oven (covered) for another 15 minutes until al dente)

10. 10

    Remove the foil (don’t worry if the sauce looks watery and thin) and bake uncovered for 15 minutes until golden and bubbly

11. 11

    Let the gratin sit for 15 minutes to set and thicken before serving