Parsnip & Potato Gratin
Home » COOK » Recipes » Recipes By Course » Side Dishes »Whilst I made a batch of roast potatoes to go on our Boxing Day Buffet, I also wanted to make something a little different, so I served a really creamy and delicious Parsnip & Potato Gratin.
To slice the potatoes and the parsnips really thinly, I used the thin slice attachment on my food processor, but you could also use a mandolin – or if you have neither, slice with a knife – but it may take a while! The slices need to be about 3mm thick.
This dish would also work so well for an Easter lunch and I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.
Parsnip & Potato Gratin
Ingredients
- 750g potatoes
- 750g parsnips
- 300ml double cream
- 100ml whole milk
- 1 shallot or small onion, finely chopped
- 2 garlic cloves, peeled and crushed
- pinch of salt
- pinch of freshly grated nutmeg (optional)
- 150g Gruyère cheese, grated
Instructions
- Preheat the oven to 200C/Gas 6.
- Peel the potatoes and parsnips and thinly slice using a mandolin or in a food processor using the thin blade attachment.
- Pour the cream and milk into a saucepan and add the onion, garlic, salt and nutmeg.
- Bring to a simmer and then add the parsnips. Cook for two minutes then add the potatoes and cook for a further 5 minutes.
- Put a layer of the potatoes and parsnips into an ovenproof dish and sprinkle with a little cheese, then add the rest of the vegetables on top and pour over any remaining cream sauce. Grate a little more nutmeg if you wish over the top and then sprinkle the remaining cheese.
- Cover with foil which you have greased with oil or butter on the side that will touch the gratin and bake for one hour.
- Remove the foil and brown the gratin for a further 20 minutes.
This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?
Jayne K
May 30, 2014 @ 9:26 pm
This sounds delicious!
clairdownham
May 2, 2014 @ 10:44 am
love parsnips and this would be great with sunday dinner
Michelle Ordever
May 2, 2014 @ 6:52 pm
Makes for a different side dish – went down really well with the family!
pauline duffy
January 29, 2014 @ 1:48 am
this sounds so tasty :) I have printed out the recipe and will definitely be giving this a try. Also a good way to get in some veg x
Michelle Ordever
January 30, 2014 @ 11:59 am
It was really tasty – the parsnips gave it a lovely sweetness, and I really should cook this again soon! x
sarahfleck
January 28, 2014 @ 3:46 am
I lurv potato gratin but never had or even thought of putting parsnip in it, sounds lovely though, i will be giving this a go for sure. Thank you :-)
Michelle Ordever
January 30, 2014 @ 11:58 am
It was so tasty! I’ve never made a gratin of any sort before, so was pleased with how it turned out :)