500ml lactose free full-fat milk
400ml lactose free double cream
1 tbps garlic infused oil
a few fresh thyme sprigs
½ tsp freshly grated nutmeg
2 tbsp hot grated horseradish from a jar
900g King Edward potatoes
2 tbsp lactose free butter, softened
Serves - 4
Put the lactose free milk, lactose free cream, garlic infused oil, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer.
Remove from the heat, then leave to infuse for at least 10 mins.
Peel the potatoes and cut into slices. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
Use 1 tbsp lactose free butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer.
Remove the thyme sprig and from the lactose free cream, then pour it all over the dish. Scatter over more thyme leaves and the rest of the lactose free butter in little knobs.
Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Recipe adapted from: Good Food