Potato and Parsnip Gratin

4.5
(24)
14 Reviews
3 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on January 13, 2014
3
3
3
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

Directions

  1. Place potatoes and parsnips in a bowl of cold water.

  2. 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.

  3. Slice potatoes very thin using a mandoline slicer.

  4. 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.

  5. 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.

  6. 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.

  7. 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 (per serving)

212 Calories
16g Fat
13g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 212
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 55mg 18%
Sodium 358mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g 12%
Vitamin C 1mg 1%
Calcium 108mg 8%
Iron 0mg 1%
Potassium 18mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.