This is a really nice warming recipe for the increasingly cold Autumnal days we are getting here in the North of England. The recipe itself is very simple, although it can be modified easily to make it more elaborate using various root vegetables (celeriac works really well), and by adding chilli and additional warming spices such as mace.
2 large parsnips, peeled and thinly sliced
Approx 800g sweet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 tsp ground nutmeg
1 tbs dried thyme
200ml single cream
1 clove of garlic, crushed
Salt and pepper to season
100g grated mature cheddar
1. Preheat the oven to 180°C.
2. Lightly grease a large casserole dish then layer approximately 1/4 of the sweet potato slices on the base. Top with a layer of parsnip slices, onion slices, thyme and a sprinkle of nutmeg. Repeat with a layer of sweet potato and build up until finished with a final layer of sweet potato.
3. Combine the milk, cream and garlic in a jug and season with salt and pepper and pour over the potato mixture.
4. Sprinkle generously with 3/4 of the grated cheese and bake for 45 minutes. Remove from the oven, top with the remaining cheese and serve with a green salad and bread.