an effortless dish to serve with any main from Georgina Hayden.
Ingredients
- 3 parsnips around 300g
- 2 onions
- 4 red-skinned potatoes around 800g
- 3 sprigs of sage
- 1 garlic clove
- 60 g unsalted butter room temperature
- 200 ml hot vegetable stock or as needed
- 75 g Gruyere cheese
- 30 g fresh breadcrumbs
- olive oil for drizzling
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- Peel and finely slice the parsnips and onions into discs, separating the onion rings. Wash and finely slice the potatoes about 2mm thick. Pick the leaves from two sprigs of sage and finely slice the leaves.
- Halve the garlic clove and rub the inside of a 30cm x 20cm baking dish with the cut sides, then rub over one third of the butter.
- Layer in the sliced vegetables and sage, alternating as you go and lightly seasoning each layer. Finish with a layer of potatoes, then pour over the hot stock. Dot over the remaining butter, season and cover with foil. Place in the oven for 40 minutes.
- Meanwhile, finely grate the Gruyère into a mixing bowl and toss with the breadcrumbs and remaining sage leaves, tearing the larger ones. Drizzle in a little olive oil and mix together well. After the 40 minutes, carefully remove the dish from the oven and discard the foil.
- If the bake is catching at the edges, carefully pour in a little more stock down the sides. Scatter over the breadcrumb mixture and return to the oven for a further 30-35 minutes, until golden on top and cooked through.
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