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)
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)
Loved it! This is not your typical Gratin. The flavors from the thyme and creme fraiche really came through for me and you won't even know the parsnips are there. Chef John is right about the parmesan. Pony up for the authentic stuff, you'll definitely taste the difference. - 16 Oct 2016 (Review from Allrecipes US | Canada)