Ingredients
- 8 large potatoes, peeled and very thinly sliced
- 2 large parsnips, peeled and very thinly sliced (a mandolin is best for this)
- 500ml milk
- 250ml cream
- 3 cloves of garlic, crushed
- A little grated nutmeg
- A good sprig of thyme
- 2 halves of tinned pear, roughly chopped
- 80g Parmesan, grated
- Salt and white pepper
- 4 slices of mortadella (or substitute salami)
1 Put the potatoes and parsnip in a heavy-bottomed pot.
2 Add the milk, cream, garlic, nutmeg and thyme.
3 Mix everything together, cover and cook over a low heat, stirring from time to time, being very careful that it doesn't catch at the bottom.
4 When the potatoes are completely tender, stir in the pear, Parmesan and seasoning.
5 Transfer to a casserole dish, putting half in first, then layering over the mortadella slices, then cover with the remaining mixture.
6 Add a little residual liquid over the potatoes to form a protective coating. This will turn into an attractive glaze when the dish is cooked. At this point, if you wish, you can put it in the fridge to use in the next couple of days.
7 When ready to cook, set the oven to 180 degrees.
8 Bake for 45 minutes until burnished, bubbling and golden.
