Potato and Parsnip Gratin Recipe - Allrecipes.com
Potato and Parsnip Gratin  Recipe
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Potato and Parsnip Gratin
A rich gratin with potatoes, parsnips, and Parmesan cheese. See more
  • READY IN 1 hr

Potato and Parsnip Gratin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Sep 09, 2014

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.

 

3 Ratings

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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