Potato and Parsnip Gratin recipe

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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 calories
carbohydrate: 12.9 g
cholesterol: 55 mg
fat: 16 g
fiber: 1 g
protein: 6.2 g
saturatedFat: 10 g
servingSize: -
sodium: 358 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and parsnips in a bowl of cold water.

  2. 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.

  3. Slice potatoes very thin using a mandoline slicer.

  4. 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.

  5. 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.

  6. 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.

  7. Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.

Recipe Yield

6 servings

Recipe Note

Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.

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