How to cook Potato Parsnip Gratin reciepes
Parsnip gratin recipe INGREDIENTS
• 1 1/2 pounds russet potatoes
• 1 pound parsnips
• 1 cup heavy cream
• 2 tablespoons roasted garlic purée (see note below)
• 1 tablespoon kosher salt
• Freshly ground nutmeg
• 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
• 1/2 cup shredded Emmentaler cheese
• 1 cup fresh breadcrumbs
1. Heat oven to 425°F. Lightly butter a 10-inch round or oval, 2-inch-deep
gratin dish or pie plate and set aside. Peel and trim potatoes and
parsnips. Slice parsnips crosswise into 1/8-inch-thick rounds, pat
dry, and place in a large mixing bowl. Slice potatoes crosswise into
1/8-inch-thick rounds. Toss vegetables together and set aside.
2. Warm cream in a small saucepan over medium heat until simmering
but not boiling; remove from heat. Whisk in garlic purée (oil and
all) and salt, and continue whisking until well blended. Season with
nutmeg and pepper to taste, then return the pan to low heat.
3. Place 1/2 of the vegetable mixture in the bottom of the prepared
dish. Dot with 2 tablespoons of the butter and sprinkle with 1/4 cup
of the cheese. Top with remaining vegetable mixture, dot with remaining
butter, and sprinkle with remaining cheese. Pour warm cream over top.
4. Cover the dish with foil and bake until vegetables are tender when
pierced with a fork and the top is bubbling, about 35 minutes.
5. Remove foil and sprinkle breadcrumbs evenly over gratin, pressing
them down lightly with the back of a spatula so they absorb some of
the moisture and don’t brown too fast. Return gratin to oven and bake
until top is golden brown, about 10 minutes more. Remove gratin from
oven and allow to rest at least 5 minutes before serving.
Note: To make roasted garlic purée, peel and smash 6 garlic cloves
and place them on a square of aluminum foil. Add a splash of olive
oil, fold the foil to make a packet, and roast at 350°F until soft,
15 to 20 minutes.
Your Parsnip gratin recipe is ready now
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