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1
Preheat oven to 350 degrees. Place the potato chunks into a large saucepan adding enough water to cover by a couple of inches. Bring the potatoes to a boil over medium-high heat. Add 1-tablespoon salt to the water then reduce the heat to low. Cook at a simmer until tender, about 25 minutes. Transfer to a colander to drain then return them to pan. Stir over medium-high heat until dry, about 1 minute. Remove from heat, cover, and set aside.
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2
While the potatoes are cooking place the parsnip slices in a medium saucepan adding enough water to cover by a couple of inches. Bring the parsnips to a boil over medium-high heat. Add 1-tablespoon salt to the water then reduce the heat to low. Cook at a simmer until tender, about 15 minutes. Transfer to a colander to drain then return them to pan. Stir over medium-high heat until dry, about 1 minute. Remove from heat, cover, and set aside.
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3
Cook the bacon over medium heat until browned and crisp, turning as needed. Transfer the bacon to paper towels to drain. Once cool crumble the bacon and set aside.
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4
While the potatoes are still warm, but not hot run them through a ricer and into a large bowl. Add the cream cheese, butter, and creme fraisch, and stir until well combined and free of lumps. Add 4 tablespoons chives, 1-cup cheddar cheese, and about half the bacon. Season well with additional salt and pepper.
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5
Butter the sides and bottom of a shallow baking dish, then sprinkle breadcrumbs over the buttered dish; shaking the dish to spread them around evenly.
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6
Place the parsnip rounds all along the bottom of the dish in a single layer. You may have extra parsnips. Transfer the potato mixture to the dish; spreading it over the parsnips in an even layer. Top with remaining cheddar cheese. Bake until the top is slightly golden, about 30 minutes. Remove the dish from oven; garnish with the remaining bacon and chives. Serve immediately.
