Need a new recipe to help with the winter blues? This Potato Parsnip Gratin, featured in the winter section of the 2023 Local Food Guide, contains two of our favorite food groups: cheese and potatoes! It will warm you up on cold winter days, and it’s also a great way to use up storage crops!
Yield: 6
Parsnip & Potato Gratin
Ingredients
- 1.5 lbs large parsnips
- 1 lb yukon gold potatoes
- 1.5 cups heavy cream* (do not substitute milk or the sauce will be runny)
- ¼ tsp nutmeg
- 1 Tbsp fresh thyme, sage or both
- 1 Tbsp flour
- 4 cloves garlic, minced
- 8 oz shredded gruyere or swiss cheese
- 1 ½ tsp salt
- Freshly ground pepper
Instructions
- Preheat the oven to 400°F.
- Peel the parsnips and potatoes and, using a mandolin or knife, slice them about ⅛ inch thick. Toss the slices together.
- Grease a 9-inch oval (or 8 x 8-inch) baking dish with oil or butter.
- Add a layer of parsnips and potatoes to the bottom of the dish. Top with about ¼ of the cheese and a pinch of fresh herbs. Continue layering until all the vegetables have been added, making sure to reserve some shredded cheese for the top layer.
- In a small saucepan over medium, heat the heavy cream. Whisk in the flour, garlic, nutmeg, salt, and pepper. When the mixture begins to simmer, remove it from the heat and pour it over the vegetables. Tilt the baking dish to make sure the sauce is evenly distributed. Sprinkle the top with the remaining shredded cheese.
- Cover with foil and bake for 40 minutes until the parsnips are fork-tender. If your gratin is filled to the top of your pan, grease the foil inside so that the cheese does not stick to it when baking. After 40 minutes, remove the foil and bake uncovered for another 10-15 minutes, or until the cheese is golden brown.
- Rest the gratin for 15 minutes before serving to allow the sauce to thicken and set.