Creamy Parsnip Potato Gratin Recipes

CREAMY PARSNIP POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 glass casserole dish using the avocado oil. Make sure the dish is completely coated in the oil.
• Heat the heavy cream in a saucepan until small bubbles begin to form on the sides of the pan. Remove from the heat and add the garlic, salt, and white pepper. Set aside (off the heat) for the garlic to steep in the cream.
• Peel and slice the parsnips and potatoes in ⅛ inch thick rounds. Use a mandolin slicer to ensure even slices.
• Divide the potatoes and parsnips into three even piles. Layer the first third of the potato and parsnip rounds into the bottom of the 9x13 dish. Add ½ cup of the grated gruyere cheese in an even layer on top of the parsnip and potato rounds.
• Add the next third of the parsnip and potato rounds to the dish. Add the rest of the gruyere cheese in an even layer on top of the parsnips and potatoes.
• Add the last third of the parsnip and potato rounds to the dish. This layer will be visible.
• Pour the heavy cream mixture over the parsnips and potatoes. The amount of cream should come up to just under the last layer of parsnips and potatoes.
• Top with the parmesan cheese.
• Cover the dish with aluminum foil and bake for 45 minutes.
• Remove the aluminum foil and continue baking for another 20-30 minutes, or until the parsnips and potatoes are soft and the parmesan cheese on top becomes golden brown.

POTATO-PARSNIP GRATIN

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.

PARSNIP GRATIN

Steps:

• Heat oven to 375.
• Put 2 or 3 cups of cream in a pot and heat until it's hot.
• Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
• Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
• Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
• Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
• Let stand for a few minutes, then serve.

CARROT, PARSNIP AND POTATO GRATIN

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.

POTATO, LEEK AND PARSNIP GRATIN

Steps:

• Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
• Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
• Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
• Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.