Potato and Parsnip Gratin

Potato and Parsnip Gratin

by Joan Garcia 6 months ago
4.4 (9)
45 minutes
211.9 kcal
12.9 g carbs
Description

Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.

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
  • ¾ cup creme fraiche, divided
  • 1 cup chicken broth
  • 1 pinch cayenne pepper, or to taste
Directions
  1. 1. Place potatoes and parsnips in a bowl of cold water.
  2. 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. 3. Slice potatoes very thin using a mandoline slicer.
  4. 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. 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. 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. 7. Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.
Nutrition Facts
serving: 6 servings
calories: 211.9 kcal
carbohydrates: 12.9 g
protein: 6.2 g
saturated fat: 10 g
cholesterol: 55 mg
sodium: 358 mg
fiber: 1 g
sugar: 1.3 g
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