Parsnip gratin

For a delicious side to your weekday meal try this tasty parsnip gratin.

Preheat oven to 200C or 180C fan-forced. Lightly grease two 2-cup shallow ovenproof dishes (alternatively, use one 4-cup dish, or four 1-cup dishes). Place the cream and milk in a saucepan, and add the garlic. Bring just to the boil, then set aside for 5 mins to infuse.
Peel the parsnips and cut diagonally into very thin slices. Layer the parsnips and onion in the dish, sprinkling with 1 tablespoon of the thyme, and seasoning between layers.
Pour the warm cream mixture over the parsnips, discarding the garlic. Cover with foil and bake for 45 mins or until tender. Remove the foil and sprinkle with cheddar. Cook for a further 10 mins or until golden brown and bubbling. Stand for 5 mins and sprinkle with remaining thyme before serving.

Source

300 ml Coles Brand thickened cream

1 cup milk

1 garlic clove, halved

1 kg parsnips

1 small onion, halved, thinly sliced

1 1/2 tbsp thyme sprigs

1/2 cup finely grated cheddar

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