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
- 750 g potatoes
- 750 g parsnips
- 300 ml double cream
- 100 ml whole milk
- 1 shallot or small onion finely chopped
- 2 garlic cloves peeled and crushed
- pinch of salt
- pinch of freshly grated nutmeg optional
- 150 g 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.
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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 :)