Best 2 Potato And Parsnip Gratin Recipes

Welcome to the world of culinary delights! Are you ready to embark on a journey of flavors and textures with our guide to creating the perfect potato and parsnip gratin? In this article, we will unveil the secrets to transforming these humble ingredients into a dish that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook or just starting your culinary adventure, we have everything you need to know to create a gratin that is both visually stunning and incredibly delicious. So, gather your ingredients, preheat your oven, and let's begin our exploration into the art of potato and parsnip gratin!

Let's cook with our recipes!

CARROT, PARSNIP AND POTATO GRATIN

Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

POTATO AND PARSNIP GRATIN

Potato and Parsnip Gratin image

Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.

Provided by Chef John

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

3 Yukon Gold potatoes, peeled
2 parsnips, peeled
2 cloves garlic, minced
1 tablespoon butter, melted
salt and ground black pepper to taste
1 teaspoon fresh thyme leaves, divided
2 ounces finely grated Parmigiano-Reggiano cheese, divided
¾ cup creme fraiche, divided
1 cup chicken broth
1 pinch cayenne pepper, or to taste

Steps:

Place potatoes and parsnips in a bowl of cold water.
Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish.
Slice potatoes very thin using a mandoline slicer.
Layer 1/3 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 Parmigiano-Reggiano cheese. Spoon about 3 tablespoons creme fraiche over cheese.
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, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Dust with salt. Arrange last 1/3 potato slices on top and season with salt.
Pour chicken broth 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 Parmigiano-Reggiano cheese over the top.
Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 12.9 g, Cholesterol 55 mg, Fat 16 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 10 g, Sodium 358 mg, Sugar 1.3 g

Tips:

For a creamy gratin, use a combination of milk, cream, and grated cheese. For a lighter version, use more milk and less cream.
To prevent the gratin from drying out, cover it with foil during baking.
For a crispy top, remove the foil during the last 10 minutes of baking.
Serve the gratin immediately, while it is hot and bubbly.

Conclusion:

Potato and parsnip gratin is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy sauce, tender vegetables, and crispy top, this gratin is sure to be a hit with everyone at the table.