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“Squash, parsnip and squash sliced and smothered in infused cream, baked to create a sweet, rich vegetable dish. topped with cheese this dish is perfect as a side on those cold days. A wonderful comfort food and can be served as a vegetarian option. My partner says the dish somehow brought out the memory of rice pudding. As a guy who hates his veg this dish proved to be a winner ,so if it suites him i guess younger kids will love it too.”
1hr 40mins

Ingredients Nutrition


  1. peel potato and squash, no need to peel parsnip unless desired.
  2. guillotine or slice very thin,all of the veg, the more wafer like the better.
  3. grease an oven proof dish (mine is 7inch x 5inch).
  4. layer the veg alternatively in the dish leaving a small gap for the cheese to go on top.
  5. in a small combine the cream, chives and thyme bring to the boil and simmer for five mins.
  6. pour the mixture in with the veg, if needed a little milk may be added to make the fluid cover 3/4 of the layered veg. (If you know the capacity of the dish and more fluid is needed try and use more cream rather than topping up with milk).
  7. top with a cheese of your choice ;creamy Swiss cheese will work well as it is a creamy dish , however i like to use any mild cheese i have to use up. Cheese can be left off but the vegetables will then brown on top so you may want to use an extra layer that you can discard this in favour of serving the creamy soft veg underneath.
  8. bake in a pre heated oven at 180 fan assisted adjust to 160.
  9. the dish should take 1hr20mins for a soft veg ,test with a knife, it should pass though easily, or select a piece form under the cheese to taste before serving.

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