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)
I cannot wait to make this dish again. It was perfect as a side compliment to our main dish. I did saute the aromatics before adding them, and I did add a touch more thyme than stated. Great dish for those leftover parsnips. - 11 Dec 2017 (Review from Allrecipes US | Canada)
Huge hit at family dinner!! Must try this! - 30 Nov 2017 (Review from Allrecipes US | Canada)