Are you ready to transform ordinary vegetables into a culinary masterpiece that will have your family and friends begging for seconds? This French-inspired Potato and Parsnip Gratin is not just a side dish – it's a creamy, cheesy, golden-brown sensation that turns humble root vegetables into a luxurious experience. With its perfect balance of crispy edges and tender, melt-in-your-mouth center, this gratin is about to become your new go-to recipe for impressive yet effortless dining.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb potatoes, thinly sliced
- 1 lb parsnips, thinly sliced
- 1 cup cream
- 1 cup cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the thinly sliced potatoes and parsnips.
- In a separate bowl, whisk together the cream and a pinch of salt and pepper until well combined.
- Add the cream mixture to the bowl with the potatoes and parsnips, and toss until they are evenly coated.
- In a greased 9x13-inch baking dish, create a layer of potatoes and parsnips.
- Sprinkle a third of the grated cheese over the top of the layer.
- Repeat steps 5 and 6 two more times, finishing with a layer of cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes and parsnips are tender.
- Remove the dish from the oven and let it cool for a few minutes before serving.
- Serve hot, garnished with chopped fresh herbs if desired.
Tips
- Slice Consistently: Use a mandoline or sharp knife to ensure your potatoes and parsnips are sliced uniformly. This guarantees even cooking and a beautiful layered presentation.
- Pat Dry: After slicing, gently pat your vegetables dry to prevent excess moisture, which can make your gratin soggy.
- Layer Carefully: Take your time when layering the vegetables. Overlapping slightly creates those irresistible crispy edges.
- Choose the Right Cheese: While the recipe calls for grated cheese, experiment with gruyère or a sharp cheddar for extra flavor complexity.
- Let It Rest: Allow the gratin to sit for 5-10 minutes after baking. This helps it set and makes serving easier.
- Enhance Flavor: Consider adding a sprinkle of fresh thyme or rosemary between layers for an aromatic twist.
- Check for Doneness: The gratin is ready when the top is golden brown and a knife inserted in the center meets no resistance.
Nutrition Facts
Calories: 433kcal
Carbohydrates: 33g
Protein: 10g
Fat: 31g
Saturated Fat: 19g
Cholesterol: 95mg
