4 cups (1 litre) parsnips, peeled

4 cups (1 litre) carrots, peeled

1 cup (250 ml) 35% cream

6 cloves garlic, finely chopped

3 cups (750 ml) shredded Cantonnier Warwick cheese (or Cheddar, Gruyère or other)

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

With a mandolin, thinly slice the parsnips and carrots lengthwise.

In a bowl, combine the cream and garlic.

Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Line the bottom of the dish with parsnip slices. Sprinkle with cheese and drizzle with cream. Season with salt and pepper. Cover with a layer of carrots, drizzle again with cream and sprinkle with cheese. Continue with the remaining ingredients. Season with salt and pepper between each layer. Cover with aluminum foil.

Bake for about 2 hours. Remove the foil and continue cooking for 20 minutes or until the vegetables are tender. Brown under the broiler if desired.

Let stand for 10 minutes, cut into squares and serve.

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