This beautiful potato side dish is similar to a dauphinois gratin except that this version incorporates sliced parsnips and a pinch of cayenne pepper.
I cooked this for over an hour and still the potatoes where hard. The sauce was super watery, that may be my fault as I did not dry off the mandolin sliced potatoes and parsnips as they came out of the cold water. My crockery was deep, not wide and shallow like the photo, that may have contributed to my fail. I did not use a lid while cooking, maybe that would have helped. Sadly, it is bagged and trashed. I blame me. - 27 Aug 2014 (Review from Allrecipes US | Canada)
Found pre-made creme fraiche at Safeway so didn't bother making homemade. Everything made exactly as directed. First time using a mandolin slicer so of course took a piece off my finger. Duh! Tasted awesome. The potatoes tasted awesome, not my finger! Only issue I had is that it took longer to cook than what is included in recipe. The potatoes were done in an hour but there was still a lot of juice in the casserole dish. So nuked it for 10 minutes and that seemed to solve the problem. Will make this again for sure. - 27 Sep 2017 (Review from Allrecipes US | Canada)
This was the time I've used parsnip. I like them a lot - made the recipe almost, I used heavy cream instead of creme fraiche. Really good and nice new side choice for us. I will make this again. - 14 Feb 2017 (Review from Allrecipes US | Canada)