600 grams agria potatoes

500 grams kumara

300 grams parsnips

1 cup cream

3 cloves garlic, crushed

2 tablespoons sage, chopped

2 cups grated gruyère

salt and ground pepper

Preheat the oven to 180°C fan bake. Peel the vegetables and cut into ½ cm thick slices.

Put the cream, garlic, sage and 1 cup of the cheese in a large bowl and season generously with salt and pepper. 

Add all the veges and turn to combine so every slice is coated with the cream mixture.

Carefully assemble the vegetables (I alternate them), standing them up in the baking dish. Pack firmly but not too tight as that can affect the baking time. Pour over the cream mixture left in the bowl, then scatter with the remaining 1 cup of cheese. 

Cover with a piece of baking paper, then foil, sealing it tightly. Bake for 1 hour, then uncover and continue to bake until the vegetables are very tender and golden and the liquids are reduced.

Best not to substitute the gruyere cheese nor the sage – essential to the unique taste.