Ingredients
1 pound parsnips, peeled and thinly sliced3 tablespoons dry bread crumbs1/4 cup shredded Colby-Monterey Jack cheese1/2 teaspoon salt1/8 teaspoon white pepper1 cup half-and-half cream4 bacon strips, cooked and crumbled
Preparation
Place parsnips in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Drain.
Place half of the parsnips in a greased 1-qt. baking dish. Combine the bread crumbs, cheese, salt and pepper; sprinkle half over parsnips. Repeat layers.
Pour cream over the top; sprinkle with bacon. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly.
