• STEP 1

    Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.

  • STEP 2

    Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.

  • STEP 3

    Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.


Leave the bake to cool, then cover and place in the fridge for up to 2 days. To reheat, place in a 220C/ fan 200C/gas 7 oven for 15 mins. If the top starts to brown more than you’d like, cover with foil.

Recipe from Good Food magazine, December 2007


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