Potato and parsnip gratin

    Potato and parsnip gratin


    2 people made this

    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.

    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

    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.

    See it on my blog

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