from Vegetarian and Vegetable Cooking
Lightly grease a large shallow ovenproof dish. Preheat oven to 350°. Layer thinly sliced potatoes (2 lbs — one share’s worth) with 1 thinly sliced onion or leek and thinly sliced parsnips (1 lb — one share’s worth). In between each layer, dot the vegetables with crushed garlic and butter. Sprinkle on top: ½ cup or so grated Gruyere or Cheddar cheese and grated nutmeg, salt and pepper to taste.
Heat ½ pint cream and ½ pint milk together in a saucepan until hot but not boiling. Slowly pour the creamy mixture over the vegetables, making sure it seeps underneath them. Scatter a little more cheese over the vegetables and grate a little more nutmeg on top. Bake for about an hour or so, until the potatoes are tender and the top is bubbling and golden.
