1 Peel, halve and boil the potatoes in salt water for about 25 minutes.
2 Peel and coarsely dice the parsnips. Add the potatoes and cook for 10 minutes. Drain the potatoes, catching 2-3 tablespoons of the water. Add the water back in and half of the milk. Mash the potatoes.
3 Preheat the oven to 180°C (approximately 350°F).
4 Rinse the cauliflower, divide into florets and saute in hot butter until golden brown. Add to the potatoes.
5 Mix the eggs, remaining milk and cream. Pluck the parsley leaves and finely chop, leaving some for the garnish. Add the parsley and cheese into the egg mixture. Season with salt, pepper and nutmeg. Pour the potatoes into a baking dish and top with bacon slices. Pour the egg mixture over the top. Bake for 50-60 minutes. Serve sprinkled with parsley.