Root vegetable gratin

SERVES 4 PREP + COOK TIME 2 HOURS

2 medium potatoes (400g) 2 medium carrots (240g) 2 medium parsnips (500g) 1 small onion (80g) ⅔ cup (160ml) cream ⅔ cup (160ml) milk 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon horseradish cream ⅓ cup (25g) stale breadcrumbs

1 Preheat oven to 200°C. Oil a deep 1.5-litre (6-cup) ovenproof dish.

2 Using a mandoline or V-slicer, cut potato, carrot, parsnip and onion into paper-thin slices. Place potato over base of dish; top with half the onion. Top with carrot, then remaining onion and parsnip.

3 Combine cream, milk, parsley and horseradish cream in a large jug; season. Pour cream mixture over vegetables; sprinkle with breadcrumbs.

4 Cover dish with foil; bake 1¼ hours or until vegetables are tender. Remove foil; bake a further 30 minutes or until browned lightly. Stand gratin 5 minutes before serving.