Ingredients

• 4 medium Parsnips
• 2 firm Pears (Bosc or Bartlett type)
• 150 g, grated Oka cheese
• 250 ml 35% Cream
• 125 ml Whole milk
• 2 cloves, finely minced Garlic
• 1/4 tsp, grated Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Butter
• 1 tbsp All-purpose flour
• 50 g, coarsely chopped Hazelnuts
• 2 tbsp Panko breadcrumbs
• 1 tsp Olive oil
• 1 tbsp, chopped Fresh thyme

Instructions

1. 1

   Preheat oven to 190°C (375°F). Butter a medium-sized gratin dish.

2. 2

   Peel the parsnips and pears, then slice them into thin rounds (about 3-4 mm thick).

3. 3

   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring to form a roux.

4. 4

   Gradually whisk in the milk and cream until thickened. Add the garlic, nutmeg, half of the chopped thyme, salt, and pepper. Simmer gently for 2-3 minutes.

5. 5

   Remove from heat, then stir in 100g of grated Oka cheese into the sauce. Stir until the cheese is melted and the sauce is smooth.

6. 6

   Arrange the parsnip and pear slices in alternating layers in the prepared gratin dish. Pour the cheese sauce evenly over the vegetables and fruit.

7. 7

   In a small bowl, combine the chopped hazelnuts, Panko breadcrumbs, and olive oil. Sprinkle this mixture over the top of the gratin.

8. 8

   Bake for 35-40 minutes, or until the gratin is golden and bubbly, and the parsnips are tender (check with the tip of a knife).

9. 9

   Let rest for 5 minutes before serving. Garnish with the remaining fresh chopped thyme.