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.

Chef John

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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