Best 6 Parsnip Potato Gratin Recipes
Indulge in a culinary symphony of flavors with our exquisite Parsnip Potato Gratin, a harmonious blend of earthy parsnips, creamy potatoes, and a medley of aromatic herbs, bathed in a velvety cheese sauce. This delectable dish is not only a feast for the palate but also a visual masterpiece, adorned with a golden-brown crust that beckons your taste buds. Accompanying this gratin are two additional culinary delights: a hearty and flavorful Sausage and Mustard Mash, where succulent sausages, tangy mustard, and fluffy mashed potatoes unite in perfect harmony; and a refreshing Watercress and Avocado Salad, a vibrant symphony of peppery watercress, creamy avocado, and a zesty dressing, offering a delightful contrast to the richness of the gratin. Prepare to embark on a culinary adventure that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
CARROT, PARSNIP AND POTATO GRATIN
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
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
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
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
GRATIN OF SWEET POTATO, PARSNIP & GRUYERE CHEESE
Categories Cheese Vegetable Potato Side Casserole/Gratin
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Spray generously.
- Cut 1/2" off the garlic head, so that all of the cloves are exposed. Drizzle with a little olive and place in a garlic baker. Roast the garlic in the oven for 25 minutes, or until the cloves are tender and golden brown. Remove the garlic head from the baker and squeeze all of the cloves out. Mash/chop the cloves on a cutting board with the back of your knife.
- In a medium size bowl, whisk together the cream, garlic, rosemary, thyme, salt and pepper to blend.
- Place half of the potatoes and parsnips in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes and parsnips. Pour cream mixture over potatoes and parsnips in dish. Sprinkle with remaining cheese. Cover gratin with foil that has been sprayed with cooking spray and bake 1 hour. Uncover and bake until top is golden brown and potatoes and parsnips are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
POTATO-PARSNIP GRATIN
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
- Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 925 milligrams, Sugar 11 grams
CREAMY POTATO-PARSNIP GRATIN
Categories Potato Vegetable Side Bake Casserole/Gratin Parsnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
- Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this dish, as they hold their shape well and become creamy when cooked.
- Slice the potatoes and parsnips thinly: This will help them cook evenly and ensure that they are tender throughout.
- Don't overcrowd the pan: If you are using a small pan, cook the potatoes and parsnips in batches. Otherwise, they will not brown properly and will be more likely to stick to the pan.
- Use a good quality cheese: The cheese is one of the key ingredients in this dish, so it is important to use a good quality cheese that melts well. Gruyère, Parmesan, and cheddar are all good choices.
- Season the dish well: Don't be afraid to season the dish with salt and pepper. This will help to bring out the flavor of the potatoes, parsnips, and cheese.
Conclusion:
Parsnip potato gratin is a delicious and versatile dish that can be served as a main course or a side dish. It is perfect for a special occasion or a weeknight meal. With its creamy texture and cheesy flavor, this dish is sure to be a hit with everyone who tries it.
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