Potato Parsnip Gratin Recipes

ESSENTIAL PARSNIP GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 2-quart baking dish liberally.
• Peel parsnips, reserving peelings for broth. Slice into 1/8-inch rounds. Arrange 1/3 of the parsnip slices in a single, overlapping layer in the prepared baking dish. Sprinkle 1/3 of the Parmigiano cheese over the top. Repeat with remaining parsnips and Parmigiano cheese.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add celery, 1/2 of the leeks, 1 clove garlic, and ginger pieces. Cook until softened, about 5 minutes. Add parsnip peelings; season with salt, pepper, and nutmeg. Add 2 tablespoons water; cook and stir until water is completely absorbed and mixture turns pale brown, about 5 minutes more. Continue to cook and stir, adding water as needed, until well-browned, 8 to 10 minutes more.
• Pour remaining water over celery mixture; add bay leaves, 1 sprig rosemary, and Parmigiano rind to skillet. Increase heat to high; bring liquid to a boil. Lower heat, cover, and simmer until reduced to about 1 cup broth, 20 to 30 minutes. Season with salt, pepper, and nutmeg. Strain broth through a fine sieve, pressing solids to extract as much liquid as possible.
• Heat remaining butter in a saucepan over medium heat; add remaining leeks, remaining garlic, and several rosemary leaves. Cook until softened, about 5 minutes. Add reserved broth; cook and stir until most liquid has evaporated and mixture is pale brown, 10 to 12 minutes. Stir in cream, salt, pepper, and nutmeg to taste; cook and stir until hot, about 3 minutes. Pour into prepared baking dish to 3/4 of the way up parsnip layers.
• Bake in preheated oven until parsnips are soft, cream mixture is thickened and bubbly, and top is golden brown, 45 to 60 minutes. Cool until gratin is set, about 10 minutes. Garnish with more nutmeg and rosemary leaves.

POTATO AND PARSNIP GRATIN

Steps:

• Preheat oven to 350°F.
• Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
• Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray; sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.

POTATO AND PARSNIP GRATIN

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.

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-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 POTATO GRATIN

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.

PARSNIP, POTATO & ST GALL CHEESE GRATIN

Steps:

• Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
• Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.

SWEET POTATO & PARSNIP GRATIN

Steps:

• Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
• Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
• Bake, covered, for 30 minutes.
• Remove cover and bake for another 25 minutes or until vegetables are tender.
• Serve.

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.