Buttery Parsnip and Potato Bake

Fantastic roasted as a traditional accompaniment to Christmas lunch, parsnips are equally delicious in this simple side dish, which is perfect for enjoying with cold meats and pickles.

Prep 30 min
Cook 75 min
270.0 cal/
serving
Easy
effort

Recipe
Nutrition

Preparation

Melt the butter. Peel the baking potatoes. Peel the parsnip. Finely chop the garlic cloves. Grate the Gruyère cheese.

Method

1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
2 Brush the insides of one 23cm springform cake tin per potato bake being made with a little of the melted butter and line the bottom with baking paper.
3 Slice the potatoes and parsnips as thinly as possible, put them in a large bowl and season.
4 Drizzle over the remaining melted butter and mix together well.
5 Arrange half the potato and parsnip slices in overlapping layers in the cake tin.
6 Scatter over the garlic and cheese, and arrange the remaining slices on top.
7 Press down firmly and bake for 1 hour to 1 hour 15 minutes or until cooked through, covering the top with foil if it becomes too brown.
8 Remove from the oven and leave to cool in the tin for 10 minutes.
9 Run a knife around the edge of the bake to loosen it, then turn out of the tin. Cut into wedges to serve.