POTATO & PARSNIP GRATIN
The flavors blend together so well. It is a great twist on an old recipe. This dish now replaces the regular scalloped potatoes in our house. My daughter has never really liked potatoes, but loves these.
The trick is to slice the potatoes and parsnips very thin and cook the dish for quite a long time. I find when the potatoes are crispy and the side almost look burnt, it tastes the best!
I use my mandolin. It’s so efficient when you need veggies sliced very thin.
To speed up the cook time, pop the dish into the microwave at the beginning to 5 to 7 minutes. It will knock half an hour off your cook time.
The trick is to slice the potatoes and parsnips very thin and cook the dish for quite a long time. I find when the potatoes are crispy and the side almost look burnt, it tastes the best!
I use my mandolin. It’s so efficient when you need veggies sliced very thin.
To speed up the cook time, pop the dish into the microwave at the beginning to 5 to 7 minutes. It will knock half an hour off your cook time.
POTATO & PARSNIP GRATIN
Keywords: side
Ingredients
- 3 to 4 potatoes
- 2 parsnips
- 1 onion
- 2 cloves garlic crushed or garlic powder
- Salt & pepper
- Whipping cream
- Parmigiano/Romano cheese
Instructions
Grease a 9x9 square pan. Slice potatoes, parsnips and onions thin and mix with garlic, salt and pepper. Pour whipping cream over mixture. The cream should come up to about the half way mark on the dish.
Bake at 350 for approximately 90 minutes. Stir every half hour. Top with cheese for the last half hour of baking.
To reduce cook time, microwave 5 to 7 minutes prior to baking.
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