Best 2 Scalloped Potatoes And Parsnips Recipes

Feast your eyes on a delightful symphony of flavors and textures, where the humble potato and the earthy parsnip unite in perfect harmony. This collection of scalloped potatoes and parsnips recipes will take you on a culinary journey like no other. From classic and comforting to innovative and adventurous, these dishes promise an explosion of flavors that will leave your taste buds dancing.

Whether you're a seasoned cook looking to expand your repertoire or a novice seeking a new favorite dish, this article has something for everyone. Indulge in the timeless elegance of the classic scalloped potatoes, where thinly sliced potatoes and creamy sauce create a luscious and comforting casserole. Discover the unexpected magic of roasted scalloped potatoes and parsnips, where the caramelized edges and tender interiors create a delightful interplay of textures.

For a taste of the extraordinary, embark on a culinary adventure with the bacon and cheese scalloped potatoes and parsnips. The smoky bacon and sharp cheddar cheese add a layer of richness and depth that will have you craving more. And for those seeking a lighter option, the creamy scalloped potatoes and parsnips with peas and carrots offer a vibrant medley of flavors and colors that will brighten up your plate.

No matter your preferences, these scalloped potatoes and parsnips recipes guarantee a satisfying and memorable dining experience. So gather your ingredients, preheat your oven, and let your taste buds embark on a culinary journey that will leave them forever grateful.

Here are our top 2 tried and tested recipes!

SCALLOPED POTATOES AND PARSNIPS

Scalloped Potatoes and Parsnips image

Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Parsnip Winter Gourmet

Number Of Ingredients 8

Ingredients

1 large red onion
2 tablespoons water
2 parsnips (about 1/2 pound)
2 small russet (baking) potatoes (about 3/4 pound total)
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg

Steps:

Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.
Preheat oven to 425°F.
Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

SCALLOPED POTATOES AND PARSNIPS

Scalloped Potatoes and Parsnips image

Cheese makes any dish better, in my opinion, and this gooey, comforting potato and parsnip casserole is no exception. Even those who turn up their noses at vegetables will dig into this dish. -Corinna Platt, Bellingham, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

6 large Yukon Gold potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
4 garlic cloves, thinly sliced
1 medium leek (white portion only), thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
Pinch ground nutmeg
4 cups heavy whipping cream
1 cup shredded white cheddar cheese
1/2 cup shredded fontina cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh thyme
1/8 teaspoon Worcestershire sauce

Steps:

Place the potatoes, parsnips and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside. , Meanwhile, in a small saucepan, cook leek in butter over medium heat for 3-4 minutes or until tender. Stir in the flour, salt, pepper, cayenne and nutmeg until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the cheeses, thyme and Worcestershire sauce just until cheese is melted. Remove from the heat; stir into potato mixture., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 507 calories, Fat 38g fat (24g saturated fat), Cholesterol 136mg cholesterol, Sodium 376mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

Choose the right potatoes and parsnips: For the best results, use starchy potatoes like Russets or Yukon Golds, and firm, sweet parsnips.
Slice the vegetables evenly: This will ensure that they cook evenly.
Layer the vegetables in a single layer: This will help them cook evenly and prevent them from becoming mushy.
Use a flavorful broth: Chicken broth, vegetable broth, or even white wine can be used to add flavor to the dish.
Don't overcook the vegetables: Scalloped potatoes and parsnips should be tender but still hold their shape.
Top with cheese: Grated Parmesan or Gruyère cheese adds a delicious golden crust to the dish.
Let the dish rest before serving: This will allow the flavors to meld and the potatoes and parsnips to firm up.

Conclusion:

Scalloped potatoes and parsnips is a classic comfort food dish that is easy to make and always a crowd-pleaser. With its creamy, cheesy sauce and tender vegetables, it's a perfect side dish for any occasion. Whether you're serving it for a weeknight dinner or a special holiday meal, this dish is sure to be a hit. So next time you're looking for a delicious and easy side dish, give scalloped potatoes and parsnips a try.