Roasted Parsnip and Spinach Gratin with Gruyere

Preheat oven to 400°F (200°C). Grease an 8x8 inch baking dish with butter.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the parsnips and toss to coat. Season with salt and pepper. Roast in the preheated oven for 20 minutes, or until slightly tender.

While the parsnips are roasting, heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

In a medium saucepan, combine the heavy cream and milk. Bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened. Stir in nutmeg, salt, and pepper. Remove from heat.

Spread half of the roasted parsnips in the prepared baking dish. Top with the wilted spinach, then the remaining parsnips.

Pour the cream sauce evenly over the parsnips and spinach. Sprinkle with the grated Gruyere cheese.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the gratin is heated through.

Let cool for a few minutes before serving.