Recipe by Chef John
"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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Yukon Gold potatoes, peeled
salt and ground black pepper to taste
fresh thyme leaves, divided
finely grated Parmigiano-Reggiano cheese, divided
creme fraiche, divided
cayenne pepper, or to taste
I cooked this for over an hour and still the potatoes where hard. The sauce was super watery, that may be my fault as I did not dry off the mandolin sliced potatoes and parsnips as they came out of the cold water. My crockery was deep, not wide and shallow like the photo, that may have contributed to my fail. I did not use a lid while cooking, maybe that would have helped. Sadly, it is bagged and trashed. I blame me.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Parsnip Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
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