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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.

  • Timer Prep 30 min
    Cook 75 min
  • Chart 270.0 cal/
  • Chef hat Easy


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


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 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. 3 Slice the potatoes and parsnips as thinly as possible, put them in a large bowl and season.
  4. 4 Drizzle over the remaining melted butter and mix together well.
  5. 5 Arrange half the potato and parsnip slices in overlapping layers in the cake tin.
  6. 6 Scatter over the garlic and cheese, and arrange the remaining slices on top.
  7. 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. 8 Remove from the oven and leave to cool in the tin for 10 minutes.
  9. 9 Run a knife around the edge of the bake to loosen it, then turn out of the tin. Cut into wedges to serve.
  • Average per serving
  • Calories 270.0kCal
  • Fat16.1g
  • Saturated9.9g
  • Salt0.45g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg