About this recipe:This beautiful potato side dish is similar to a dauphinois gratin except that this version incorporates sliced parsnips and a pinch of cayenne pepper.
3 large potatoes, peeled
2 parsnips, peeled
2 cloves garlic, minced
1 tablespoon butter, melted
salt and freshly ground black pepper to taste
60g grated Parmesan cheese, divided
175g creme fraiche, divided
240ml chicken stock
1 pinch cayenne pepper, or to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Place garlic and melted butter in a large baking dish; brush garlic and butter all over the inside of the dish.
Slice potatoes very thinly, using a mandoline slicer if possible.
Layer 1/3 of the 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 grated Parmesan cheese. Spoon about 3 tablespoons creme fraiche over cheese.
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, Parmesan cheese, creme fraiche and remaining parsnip slices. Dust with salt. Arrange last 1/3 of potato slices on top and season with salt.
Pour chicken stock 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 Parmesan cheese over the top.
Bake in the centre of the preheated oven until the gratin is browned and a knife pierces through the layers easily, 45 minutes to 1 hour.