Gratin Of Potatoes And Parsnips Recipe

Name: Gratin Of Potatoes And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. unsalted butter; 3 lb. red potatoes, unpeeled and cut into 1/4-inch slices; 2 lb. parsnips, peeled and cut into 1/4-inch slices; 1 large red onion, cut in half, then cut into 1/4-inch slices; 1/2 c. unsalted butter, melted; 1 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 3 Tbsp. freshly grated Parmesan cheese; 4 c. light cream; 1 to 2 c. chicken stock

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease a large (9 x 12-inch) baking dish with 1 tablespoon butter.
3
Arrange one-third of the potatoes in the bottom followed by half the parsnips.
4
Scatter half the onions over the top.
5
Drizzle with a third of the butter and sprinkle with 1/2 teaspoon salt and a generous grinding of pepper. Repeat.
6
Finish with last layer of potatoes, evenly arranged, the remaining butter and top with a last 1/2 teaspoon salt, some pepper and the cheese.
7
Pour on the cream.
8
It should come just to the surface of the potatoes.
9
If not, add up to 2 cups chicken stock.
10
Bake, covered, for 45 minutes.
11
Remove lid and bake 15 minutes longer or until brown and bubbling.

1430

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. unsalted butter, 3 lb. red potatoes, unpeeled and cut into 1/4-inch slices, 2 lb. parsnips, peeled and cut into 1/4-inch slices, 1 large red onion, cut in half, then cut into 1/4-inch slices, and more.

Yes, Gratin Of Potatoes And Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gratin Of Potatoes And Parsnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions