This classic dish is made extra tasty with the addition of parsnip to the creamy, cheesy potato mix.
Preheat oven to gas 6, 200°C, fan 180°C. Peel the parsnips and potatoes and thinly slice 3mm (1⁄8 in) thick. (Using a mandolin or food processor with an attachment saves time.)
Heat the cream, milk, shallot, garlic and some seasoning in a saucepan. Bring to a simmer and add the parsnips. Cook for 2 minutes, then add the potatoes. After 5 minutes, scoop out the veg and layer into a baking dish. Sprinkle some of the cheese into each layer and season.
Spoon the horseradish into the cream sauce and pour over everything. Add some more cheese. Cover with a large sheet of foil greased with oil. Bake for 1 hour, then remove the foil. Cook for another 20-30 minutes, until golden.
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