Potato and Parsnip Gratin Recipe

Recipesfull introduces to you: Potato Side Dish Recipes. (Potato and Parsnip Gratin Recipe). 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.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Potato and Parsnip Gratin Recipe

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

Side Dish

Directions

Step 1

Place potatoes and parsnips in a bowl of cold water.

Step 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.

Step 3

Slice potatoes very thin using a mandoline slicer.

Step 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.

Step 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.

Step 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.

Step 7

Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily 45 minutes to 1 hour.

Nutritional Information

Potato and Parsnip Gratin Recipe

Servings Per Recipe:6

Calories: 211.9

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 12.9g 4%

Dietary Fiber: 1g 4%

Sugars: 1.3g

Fat: 16g 25%

Saturated Fat: 10g 50%

Cholesterol: 55mg 18%

Vitamin A Iu: 121.2IU 2%

Niacin Equivalents: 0.8mg 6%

Vitamin C: 0.6mg 1%

Folate: 1.1mcg

Calcium: 107.8mg 11%

Iron: 0.1mg 1%

Magnesium: 4.2mg 2%

Potassium: 17.9mg 1%

Sodium: 358mg 14%

Calories From Fat: 143.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.