Scalloped Potatoes And Parsnips Recipe

Name: Scalloped Potatoes And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large Yukon Gold potatoes, peeled and thinly sliced; 3 medium parsnips, peeled and thinly sliced; 4 garlic cloves, thinly sliced; 1 medium leek (white portion only), thinly sliced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; Pinch cayenne pepper; Pinch ground nutmeg; 4 cups heavy whipping cream; 1 cup shredded white cheddar cheese; 1/2 cup shredded fontina cheese; 1/2 cup shredded Monterey Jack cheese; 1 tablespoon minced fresh thyme; 1/8 teaspoon Worcestershire sauce

Servings: persons

6 large Yukon Gold potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
4 garlic cloves, thinly sliced
1 medium leek (white portion only), thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
Pinch ground nutmeg
4 cups heavy whipping cream
1 cup shredded white cheddar cheese
1/2 cup shredded fontina cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh thyme
1/8 teaspoon Worcestershire sauce

1
Place the potatoes, parsnips and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
2
Meanwhile, in a small saucepan, cook leek in butter over medium heat for 3-4 minutes or until tender. Stir in the flour, salt, pepper, cayenne and nutmeg until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the cheeses, thyme and Worcestershire sauce just until cheese is melted. Remove from the heat; stir into potato mixture.
3
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375u00b0 for 30-35 minutes or until bubbly and lightly browned.

1433

kcal

Calories

113

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 16 ingredients. The key ingredients include: 6 large Yukon Gold potatoes, peeled and thinly sliced, 3 medium parsnips, peeled and thinly sliced, 4 garlic cloves, thinly sliced, 1 medium leek (white portion only), thinly sliced, and more.

Yes, Scalloped Potatoes And Parsnips falls under the Seafood 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.

Scalloped Potatoes And Parsnips

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