Potato and Parsnip Gratin recipe
All Recipes Side Dish Vegetables
Ingredients
- 3 Yukon Gold potatoes, peeled 2 parsnips, peeled 2 cloves garlic, minced 1 tablespoon butter, melted salt and ground black pepper to taste 1 teaspoon fresh thyme leaves, divided 2 ounces finely grated Parmigiano-Reggiano cheese, divided ¾ cup creme fraiche, divided 1 cup chicken broth 1 pinch cayenne pepper, or to taste
Nutrition Info
- 211.9 caloriescarbohydrate: 12.9 gcholesterol: 55 mgfat: 16 gfiber: 1 gprotein: 6.2 gsaturatedFat: 10 gservingSize: -sodium: 358 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Potato and Parsnip Gratin
Directions
-
Place potatoes and parsnips in a bowl of cold water.
Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish, brush garlic and butter all over the inside of the dish.
Slice potatoes very thin using a mandoline slicer.
Layer 1/3 potato slices into the bottom of the prepared baking dish. Season with salt and black pepper. Sprinkle a few thyme leaves onto potato slices and a light dusting of Parmigiano-Reggiano cheese. Spoon about 3 tablespoons creme fraiche over cheese.
Thinly slice parsnips using a vegetable peeler, arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. Repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Dust with salt. Arrange last 1/3 potato slices on top and season with salt.
Pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. Shake dish gently to eliminate air bubbles. Gently spread remaining 2 tablespoons creme fraiche over the potatoes. Sprinkle cayenne and remaining Parmigiano-Reggiano cheese over the top.
Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.