Creamy Potato and Parsnip Gratin

8 Potatoes
8 Parsnips
1 Clove garlic, halved
1 ts Thyme
Salt and pepper
2 c Approx. whipping cream

Peel and thinly slice potatoes and parsnips. Generously butter 13x9 inch casserole dish; rub with garlic. Arrange single layer of potatoes in dish.

Sprinkle lightly with a little of the thyme, salt and pepper. Cover with layer of parsnips. Sprinkle with seasonings. Repeat layer with remaining vegetables.

Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375øF oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.

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