Potato and parsnip gratin

    (7)
    1 hour

    This beautiful potato side dish is similar to a dauphinois gratin except that this version incorporates sliced parsnips and a pinch of cayenne pepper.


    2 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. Slice potatoes very thinly, using a mandoline slicer if possible.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    1

    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)

    by
    0

    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)

    by
    0

    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)

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