This is the grown up, flavoursome sister of boulangerie potatoes: potato, parsnip, apple and onion, doused in cider and dotted with brie. Serve with pork or lamb as a filling side dish,
Preheat oven to 200c.
Lightly grease an ovenproof dish - mine was 20cm square - using olive oil or butter.
Using a food processor or mandolin (be careful!) cut potatoes, parsnips, apples and onions into thin slices.
Add a layer of potato to the dish, season with salt, pepper, thyme and oregano, then add a layer of parsnip and season as above, a layer of apple (season) and a layer of apple (season).
Repeat layers until all veg is used or you run out of baking dish!
Pour around half a bottle of cider over and place the dish on a baking tray before putting into the oven for 25 minutes.
Remove from the oven, and add small pieces of cheese all over the top- you can add as much as you like really!
Pop back into the oven for another 20 minutes or until the veg is cooked through (a knife should pass through a stack easily)- you may need longer if your dish is small but high.
Serve hot from the oven or leave to stand for 5 minutes before serving - it holds its heat quite well.
Russet Squire is a soft brie-style cheese which has been rind washed in cider. If you are unable to find this, a good robust brie will do the job as well.
While your veg is cooking, you can use the rest of the cider to make a delicious creamy sauce. Slice an onion and fry in butter over a low heat until soft. Add salt and pepper, the cider and a small tub of double cream. Bring to a simmer, add thyme and more seasoning if needed. Serve over the vegetable stack or pork steak.
Copyright Claire Thomas / SHE-EATS.com