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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