Potato, parsnip & horseradish bake

Potato, parsnip & horseradish bake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Serves 6

Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal653
  • fat45g
  • saturates27g
  • carbs48g
  • sugars13g
  • fibre10g
  • protein9g
  • salt0.3g


  • 500ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 400ml double cream
  • 1 garlic clove, squashed with the side of a knife but left whole
  • a few fresh thyme sprigs
  • ½ tsp freshly grated nutmeg
  • 2 tbsp hot grated horseradish from a jar
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 900g King Edward potatoes
  • 700g parsnips



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 tbsp butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • handful white or brown breadcrumbs


  1. Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.

  2. Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.

  3. Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?