Tonight's Dinner

Tonight I decided to create an au gratin.

Ingredients:

• 5 parsnips
• 5 Yukon Gold potatoes
• 1 quart baby portabella mushrooms
• 2 tbsp butter + butter for greasing the dish
• 1 pint - 2 tbsp heavy cream
• parmesan cheese
• panko bread crumbs
• salt
• pepper
• dried thyme ground up

Directions:

Preheat the oven to 350 degrees. 

Take out an oval casserole dish. Butter it.  Yes, butter it. No non-stick spray here! Non-stick spray is full of chemicals, anyway.

Peel 5 parsnips. Slice the parsnips on the bias.

Take 5 delicious organic Yukon Gold potatoes. I bought these at Whole Foods today. They were so nice and clean I did not have the heart to peel them. I simply washed them and then sliced them. They were gorgeous.

Then take 1 quart baby portabella mushrooms, wash them, and slice them with an egg slicer. My little trick.

Layer the vegetables in the casserole dish.

Add salt, pepper and thyme to the vegetables.

Dot the vegetables with 2 tablespoons butter. Yes, butter again!

Top the vegetables with parmesan cheese (only cheese I had in the house >:-)).

Pour 1 pint minus 2 tbsp (I used 2 tbsps for last Wednesday's dinner ;-)) over the vegetables.

Top the dish with panko bread crumbs.

Place in middle rack of oven and bake until all vegetables are tender - about 45 minutes to 1 hour and 30 minutes.

And yes, I'm finally feeling well enough to cook again! Still have a bit of a sniffly nose, but feeling well again.