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Parsnip Gratin with Gruyere and Thyme

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It's November and cold and my thoughts are turning to winter vegetable gratins. This looks perfect with a simple roast, or to take to a Thanksgiving dinner.

Actually... after trying it, I would have to conclude this recipe is just too rich for me.  I was sort of particularly disturbed by how the butterfat separated out after it cooled.  Simple roasted parsnips with a little nutmeg are good enough for me.

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