Creamy Potato And Parsnip Gratin

There is nothing - no circumstance, no trouble, no testing - that can ever touch me until, first of all, it has gone past God and past Christ right through to me. If it has come that far, it has come with a great purpose, which I may not understand at the moment. But as I refuse to become panicky, as I lift up my eyes to Him and accept it as coming from the throne of God for some great purpose of blessing to my own heart, no sorrow will ever disturb me, no trial will ever disarm me, no circumstance will cause my to fret - for I shall rest in the joy of what my Lord is! That is the rest of victory!

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Canadian	Holiday, Side dish, Vegetables	12	Servings

INGREDIENTS

8		Potatoes
8		Parsnips
1		Clove garlic, halved
1	t	Thyme
		Salt and pepper
2	c	Approx. whipping cream

INSTRUCTIONS

Peel and thinly slice potatoes and parsnips. Generously butter 13x9
inch casserole dish; rub with garlic. Arrange single layer of  potatoes
in dish.  Sprinkle lightly with a little of the thyme, salt and pepper.
Cover  with layer of parsnips.  Sprinkle with seasonings. Repeat layer
with  remaining vegetables.  Pour in enough cream to come
three-quarters up side of dish. Place on  baking sheet and bake,
covered, in 375=F8F oven for 30 minutes.  Uncover and bake for 30
minutes longer or until top is brown and  crusty and potatoes are
cooked through. Typed in MM Format by Cindy  Hartlin. Source: Canadian
Living Magazine. Posted to MM-Recipes  Digest V3 #279  Date: Fri, 11
Oct 1996 14:23:40 -0400  From: Cindy J Hartlin <chartlin@total.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 158 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 19.7mg Potassium: 798.6mg Carbohydrates: 37.5g Fiber: 9.4g Sugar: 8.8g Protein: 2.8g