Potatoes & Parsnips au Gratin

When asked what he'd like for dinner, Snuggle Bunny will answer one of 2 things - either noodles or "flat potatoes."  He's kind of a starch fiend.  He loves my "flat potatoes" so much that they're a given as a side dish for any large dinner, and sometimes show up on the table just because.  I couldn't even grab a pic of the unsliced casserole dish, because he was jumping up & down, clapping, and shouting, "flat potatoes, flat potatoes."  So here they are my Potatoes and Parsnips au Gratin aka Flat Potatoes.

I start by peeling and slicing 7ish white potatoes and 2 parsnips on my mandolin.  I place a layer of potatoes in a buttered 9x13 pyrex casserole dish.

And sprinkle on a handful of whatever cheese I have on hand.  Cheddar, gouda, mozzerella, parmesan - it doesn't really matter.  I use a mix of several cheeses.

I follow this up with another layer of potatoes, another layer of cheese, followed by a layer of parsnips which will be smaller discs.  I love the extra flavor kick that parsnips give this dish.

More cheese, more potatoes, cheese, parsnips, cheese, potatoes, cheese, potatoes, and still more cheese.  If you're counting, that's 5 layers of potatoes and 2 of parsnips, but just layer until you run out of sliced veg.  Add enough milk or half & half to the casserole dish to come up 2/3 of the way up the potatoes, and dot the top with 1 tbsp of butter.

Bake for an 50 minutes at 350.  So much better than boxed.

Thanks for popping in and cooking with me.  I'm linking up to Gluten-Free Homemaker's Gluten-Free Wednesdays.