Parsnip Gratin

• 1 pound parsnips
• 1 pound potatoes
• Enough hot cream to come about 3/4 of the way up the vegetable layers
• 1 to 1 1/2 cups of grated Gruyere
• A sprinkling of salt
• A sprinkling of pepper
• A sprinkling of thyme

1. Heat oven to 375.
2. Put 2 or 3 cups of cream in a pot and heat until it's hot.
3. Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
4. Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
5. Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
6. Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes.
7. The top should be nicely brown.
8. Let stand for a few minutes, then serve.

parsnips, potatoes, hot cream, gruyere, sprinkling of salt, pepper, sprinkling of thyme

Taken from cooking.nytimes.com/recipes/12223 (may not work)