Potato and parsnip dauphinois

5 SmartPoints® per serving Serves 6 Prep time 15 mins Cook time 50 mins-1 hour Ingredients 300ml skimmed milk Handful fresh thyme sprigs, plus a few extra leaves to garnish 1 fresh bay leaf Freshly grated nutmeg 1 tbsp of Thick Cream 400g waxy potatoes, scrubbed and sliced into 3mm rounds 400g parsnips, trimmed and sliced into very thin rounds 20g finely grated parmesan, or similar vegetarian hard cheese

Instructions

1. Preheat the oven to 190ºC, fan 170ºC, gas mark 5. Pour the milk into a small pan and add the thyme and bay leaf. Bring to a simmer then remove from the heat and strain into a jug. Stir in the nutmeg and cream, and season with freshly ground black pepper.
2. Divide the potatoes and parsnips between 6 x 200ml ramekins. Pour over the milk mixture and scatter with the cheese.
3. Transfer the ramekins to a large baking sheet and cover individually with foil. Bake for 30 mins, then remove the foil and cook for a final 15-20 mins or until cooked through and golden. Scatter with the extra thyme and serve.