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Parsnip, ham and Gruyère gratin
Serves 4 Starters and mains
Ingredients
- 1.2kg parsnips, trimmed
- 150g rustic sliced ham, chopped into 1cm pieces
- 450ml double cream
- 150g Gruyère, grated
- pinch nutmeg
- 8tbsp chunky white breadcrumbs
Method
Put the parsnips into boiling salted water – add the larger ones first and cook for around 3 minutes, then add the medium ones and cook for another 2 minutes, then add any thin ones and cook for a further 2 minutes, making a total cooking time of 7 minutes for the largest. Drain and slice the parsnips into 5mm rounds and place in a bowl along with the ham.
Preheat the oven to 220C/ 200C F/Gas 7. Pour the cream into a pan and warm over a low heat until bubbles appear around the edges. Take off the heat and add the Gruyère, stirring to melt. Season, then pour the creamy cheese mixture over the parsnips and ham and fold gently together, adding a pinch of nutmeg. Tip into a round 24cm gratin dish and scatter the breadcrumbs over the top. Bake for around 30 minutes until the top is golden and the mixture bubbling, then serve immediately.
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