Ingredients

• 1 Tbsp. softened butter
• 2 medium potatoes
• 2 medium carrots
• 2 medium parsnips
• 1 small onion
• ⅔ cup heavy whipping cream
• ⅔ cup milk
• 1 Tbsp. dried parsley
• 2 tsp. prepared horseradish
• ⅓ cup dry breadcrumbs
• Salt and pepper, to taste

Directions

Preheat oven to 400⁰F. Grease a 6-cup or 1.5 quart ovenproof casserole dish with butter. Set aside.

Peel and very thinly slice potatoes, carrots, parsnips and onion. The easiest and most efficient way to do this is with a mandoline or V-slicer, though you can use a sharp to thinly slice the vegetables.

Layer sliced potatoes in the bottom of the casserole dish, followed by half of the onions, sliced carrots, remaining onion, and ending with sliced parsnips.

In a separate bowl, combine cream, milk, parsley and horseradish; season with salt and pepper. Pour cream mixture over vegetables. Sprinkle with breadcrumbs.

Cover casserole dish tightly with aluminum foil and bake for 1¼ hours. Remove foil and bake for an additional 30 minutes, until top is lightly browned.

Yield

4 servings