Potato And Parsnip Gratin Recipe

Name: Potato And Parsnip Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 cup creme fraiche, divided; 1 cup chicken broth; 1 pinch cayenne pepper, or to taste

Servings: persons

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
3/4 cup creme fraiche, divided
1 cup chicken broth
1 pinch cayenne pepper, or to taste

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.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 Yukon Gold potatoes, peeled, 2 parsnips, peeled, 2 cloves garlic, minced, 1 tablespoon butter, melted, and more.

Yes, Potato And Parsnip Gratin falls under the Soups & Stews 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.

Potato And Parsnip Gratin

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