From Moosewood Restaurant New Classics
Ingredients:
1/2 cup chopped shallots or onions
2 garlic cloves, minced or pressed
1 tablespoon minced fresh thyme (1/2 tsp. dried)
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1 cup heavy cream
6 cups peeled sliced potatoes*
2 cups peeled sliced parsnips*
1 cup grated Gruyere cheese, lightly packed
*Try to make slices 1/16 inch thick or less, it’s the secret to success for this dish.
Directions:
1. Preheat over to 350 degrees. Lightly oil a 7x11x3-inch baking dish.
2. Combine the shallots, garlic, thyme, rosemary, salt, and pepper. Evenly sprinkle half of this mixture into the bottom of the prepared baking dish.
3. Combine the milk and cream and pour half of it into the pan; it will disperse the other ingredients.
4.Layer with half of the potatoes and half of the parsnips, pressing the vegetables evenly into the milk mixture. Sprinkle with the remaining shallot mixture.
5. Layer on the rest of the parsnips and top with the remaining potatoes. Pour the last of the milk mixture over all and finish with the grated cheese.
6. Bake, uncovered, for 45 to 60 minutes, until the vegetables are tender and the top is crisp and golden brown. After the first 30 minutes, rotate the pan in the oven to ensure uniform baking. Remove from the oven and let stand for 2 to 3 minutes until the potatoes absorb any remaining liquid.