Cheesy Potato & Parsnip Bake Recipe

Ingredients

2 onions
2 garlic cloves
400g potatoes
200g parsnips
100g cheddar
227ml double cream
1 tbsp wholegrain mustard
200g baby leaf spinach
1 lemon

Prep: 15 mins | Cook: 40 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water, and a pinch of salt, then set on a high heat and bring to the boil.

2. While the water is heating up, peel and thinly slice the onions. Peel and crush or finely chop the garlic cloves. Peel the potatoes and the parsnips, and carefully slice as thinly as you can – if you have a mandoline, use that to get really thin slices. Coarsely grate the cheddar.

3. Pour 1 tbsp oil into a large, ovenproof frying pan (no ovenproof frying pan? See our tip below) and set on a medium heat. Tumble in the onions and half the garlic (keep the rest for later) and season with a good pinch of salt and pepper. Fry for 5 mins, stirring often, till starting to look glossy.

4. While the onions cook, slide the potato and parsnip slices into the pan of boiling water and simmer for 3-5 mins, till tender but still holding their shape. Drain well and rinse under cold water to cool slightly.

5. Pour the cream into the frying pan, then add1 tbsp mustard and the grated cheddar. Stir till everything is melted and combined to make a thick sauce. Add the drained potato and parsnip slices to the pan and use a spoon to turn them over till evenly coated. Slide the pan into the oven and bake for 30 mins, till bubbling and golden on top.

6. When the tartiflette is nearly ready, pour 1 tbsp oil into a clean frying pan and set on a medium heat. Add the remaining crushed garlic and fry, stirring, for 1 min. Stir in the baby leaf spinach and cook for 2-3 mins, stirring occasionally, till wilted. Squeeze in a little lemon juice. Taste, and add salt, pepper or more lemon juice if you think it needs it.

7. Serve the poato and parsnip bake on warm plates with the lemony spinach on the side.

8. The Right Pan For The Job
If you haven't got an ovenproof frying pan, cook the onions and cream sauce as directed. Combine with the potato and parsnip slices, and then layer snugly in an ovenproof dish, making sure to pour any additional sauce over the top. Slide into the oven and bake for 30 mins.