• For Four people
• 1lb potatoes
• 1lb parsnips
• 4oz gruyere(grated)
• 2 tbsp single cream
• pepper

Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden