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.
- 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
- 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?