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Parsnip Gratin Recipe

   
 

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     Parsnip Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Ingredients
1 large yellow or sweet onion
Butter, for sautéing and for the baking dish
2 lbs. parsnips (about 4 medium-sized roots), peeled and thinly sliced (see note)
2 lbs. potatoes (Yukon gold or russet), peeled and thinly sliced (see note)
1 quart whipping cream (half-and-half will not do!)
2½ tsp. salt
1 tsp. white pepper
2 tsp. nutmeg
1 cup fresh parmesan
 
1 tsp. fresh thyme
Instructions
Preheat oven to 400°F. Butter a 9x14-inch baking dish (heavy-duty ceramic works best). Dice and sauté onion in a bit of butter until golden brown. Peel and thinly slice parsnips and potatoes. Whisk together salt, pepper and nutmeg into the whipping cream.
Begin layering: Start with a single layer of potatoes, slightly overlapping, in the buttered baking dish. Lightly drizzle with cream mixture. Follow with a light sprinkling of parmesan cheese (about 1 Tbsp.). Then place parsnips on top in a single layer, lightly drizzling with cream mixture and sprinkling with 1 Tbsp. parmesan. Repeat with potatoes, cream and parmesan. Add the sautéed onions. Layer parsnips, cream and parmesan. Repeat with potatoes, cream and parmesan. The top layer will be the remaining parsnips (see note). Pour the rest of the whipping cream mixture over the parsnips and sprinkle with 2 to 3 Tbsp. parmesan.
Cover with heavy-duty foil and bake for 1½ hours. Remove foil and continue baking for 20 minutes until nicely browned. Sprinkle with fresh thyme.
NOTE: Potatoes cook faster than parsnips; so cut parsnips a little thinner. When slicing parsnips, slice at a diagonal. Because the parsnip pieces will vary a lot in size (from widest end to the smallest end). Save the widest pieces for the top layer. It looks better


Originally Submitted 11/26/2008





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