Best 2 Potato And Parsnip Gratin Recipes

**Potato and Parsnip Gratin: A Creamy, Comforting Dish for All Occasions**

Indulge in the delectable flavors of potato and parsnip gratin, a classic dish that combines the earthy sweetness of parsnips with the starchy goodness of potatoes, enveloped in a rich and creamy sauce. This comforting casserole is perfect for special occasions, hearty family dinners, or cozy weeknight meals. With variations such as the classic gratin dauphinois, the cheesy baked potato gratin, and the vegetarian gratin with leeks and mushrooms, this versatile dish offers something for every palate. Discover the secrets to creating the perfect gratin, from choosing the right potatoes and parsnips to achieving the ideal balance of flavors. Explore the diverse gratin recipes within this article, each promising a unique culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right potatoes and parsnips: Yukon Gold and Russet potatoes are good choices for this dish, as they hold their shape well when baked. Parsnips should be firm and smooth, with no blemishes.
Slice the vegetables thinly: This will help them cook evenly. You can use a mandoline or a sharp knife to slice the vegetables.
Layer the vegetables in a baking dish: Start with a layer of potatoes, then add a layer of parsnips. Repeat the layers until all of the vegetables are used up.
Season the vegetables: Sprinkle each layer of vegetables with salt, pepper, and garlic powder.
Add the cream and cheese: Pour the cream over the vegetables, then sprinkle the cheese on top.
Bake the gratin: Bake the gratin in a preheated oven until the vegetables are tender and the cheese is melted and bubbly.

Conclusion:

Potato and parsnip gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. The creamy sauce and melted cheese make this dish irresistible, and it is sure to be a hit with everyone who tries it.