Potato and Parsnip Gratin

Name: Potato and Parsnip Gratin recipe
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Global
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

by Joan Garcia 1 year ago

4.4 (9)

45 minutes

211.9 kcal

12.9 g carbs

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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. Place potatoes and parsnips in a bowl of cold water.
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. Slice potatoes very thin using a mandoline slicer.
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. 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. 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. Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.