Gratin Of Parsley Root And Parsnips Dauphinoise Recipes

CLASSIC POTATO GRATIN

Steps:

• Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.
• Rub the bottom and sides of an 8x8 (or similar sized) baking dish with softened butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated cheese. Repeat with layers of potato, salt, pepper and cheese until you've used everything up.
• Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs.
• Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time.
• Allow the gratin to cool down for at least 10 minutes before cutting. Garnish with chopped fresh chives if desired.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Preheat your oven to 350F (180C), with a rack in the middle.
• Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
• Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
• Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
• Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

CELERY ROOT AND POTATOES DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).

GRATIN OF PARSLEY ROOT AND PARSNIPS DAUPHINOISE

Steps:

• Preheat the oven to 400 degrees.
• Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
• Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
• Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
• Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.