Gratin of Parsley Root And Parsnips Dauphinoise

• 3/4 pound parsnips
• 3/4 pound parsley root
• 1 pound russet, Yukon gold or white rose potatoes
• 1 clove garlic, crushed
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 1 to 1 1/2 cups heavy cream

1. Preheat the oven to 400 degrees.
2. Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
3. Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic.
4. Discard the garlic.
5. Layer the vegetable slices in the dish, seasoning with salt and pepper as you go.
6. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
7. Cover loosely with foil and bake for 15 minutes.
8. Uncover and bake another 30 minutes or until the vegetables are tender.
9. If they get too dry add more cream.

parsnips, parsley root, russet, clove garlic, salt, unsalted butter, heavy cream

Taken from cooking.nytimes.com/recipes/491 (may not work)