Creamy Potato and Parsnip Gratin

Creamy Potato and Parsnip Gratin Recipe from France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Creamy Potato and Parsnip Gratin is a delicious and comforting dish that is perfect for a cozy family dinner or a holiday gathering. This rich and creamy gratin is made with layers of thinly sliced potatoes and parsnips, seasoned with garlic, thyme, and pepper, and baked in a decadent cream sauce until golden brown and bubbly.

History

The origins of potato gratin can be traced back to France, where it is known as "gratin dauphinois." This classic French dish is made with thinly sliced potatoes, garlic, cream, and cheese, and is baked until the top is golden and crispy. The addition of parsnips to this recipe adds a unique and delicious twist to the traditional dish.

Ingredients

8 potatoes
8 parsnips
1 clove of garlic, halved
1 tsp of thyme
salt and pepper
2 cups approximately of whipping cream

How to prepare

Peel and thinly slice the potatoes and parsnips.
Generously butter a 13x9 inch casserole dish and rub it with garlic.
Arrange a single layer of potatoes in the dish.
Sprinkle the layer lightly with a little thyme, salt, and pepper.
Cover the layer with a layer of parsnips.
Sprinkle with seasonings.
Repeat the layering process with the remaining vegetables.
Pour enough cream into the dish to come three-quarters up the side.
Place the dish on a baking sheet and bake it, covered, in a 375°F (191°C) oven for 30 minutes.
Uncover the dish and bake for an additional 30 minutes, or until the top is brown and crusty and the potatoes are cooked through.

Variations

Add grated cheese on top for a cheesy twist.
Mix in cooked bacon or ham for added flavor.
Substitute sweet potatoes for a different flavor profile.

Cooking Tips & Tricks

Be sure to slice the potatoes and parsnips thinly and evenly to ensure even cooking.

- Rubbing the casserole dish with garlic adds a subtle garlic flavor to the dish.

- Covering the dish with foil during the first half of baking helps the vegetables cook through without drying out.

- For a crispy top, uncover the dish during the last half of baking and broil for a few minutes until golden brown.

Serving Suggestions

Creamy Potato and Parsnip Gratin is delicious on its own as a side dish, but can also be served alongside roasted chicken or beef for a hearty and satisfying meal.

Cooking Techniques

Be sure to slice the potatoes and parsnips thinly and evenly for even cooking.

- Layer the vegetables in the casserole dish to ensure that they cook through evenly.

- Cover the dish with foil during the first half of baking to prevent the top from burning.

Ingredient Substitutions

Heavy cream can be substituted with half-and-half or whole milk for a lighter version of the dish.

- Thyme can be substituted with rosemary or sage for a different flavor profile.

Make Ahead Tips

Creamy Potato and Parsnip Gratin can be assembled ahead of time and refrigerated until ready to bake. Simply cover the dish with foil and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve Creamy Potato and Parsnip Gratin in a decorative casserole dish for a beautiful presentation. Garnish with fresh herbs like parsley or chives for a pop of color.

Pairing Recommendations

Creamy Potato and Parsnip Gratin pairs well with roasted meats like chicken, beef, or pork. Serve with a side salad or steamed vegetables for a complete meal.

Storage and Reheating Instructions

Leftover Creamy Potato and Parsnip Gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Creamy Potato and Parsnip Gratin contains approximately 300 calories.

Carbohydrates

Each serving of Creamy Potato and Parsnip Gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of Creamy Potato and Parsnip Gratin contains approximately 20 grams of fats.

Proteins

Each serving of Creamy Potato and Parsnip Gratin contains approximately 5 grams of proteins.

Vitamins and minerals

Creamy Potato and Parsnip Gratin is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (whipping cream) and may not be suitable for those with dairy allergies.

Summary

Creamy Potato and Parsnip Gratin is a rich and indulgent dish that is high in fats and carbohydrates, but also provides essential nutrients like vitamin C and potassium.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a rainy day in the small village where I grew up, and I was rummaging through an old recipe book that belonged to my mother. As I turned the yellowed pages, a faded piece of paper fell out onto the kitchen table. It was a handwritten recipe for Creamy Potato and Parsnip Gratin.

I had never heard of this dish before, but the ingredients intrigued me. Potatoes, parsnips, cream, butter, and cheese – it sounded like a comforting and indulgent side dish that would be perfect for a family dinner. I decided to give it a try, even though I had never cooked with parsnips before.

I gathered all the necessary ingredients and set to work in the kitchen. Peeling and slicing the potatoes and parsnips was a laborious task, but I found it oddly therapeutic. As the vegetables simmered in a fragrant mixture of cream, butter, and garlic, the kitchen filled with a tantalizing aroma that made my stomach growl in anticipation.

Once the potatoes and parsnips were tender, I layered them in a baking dish and covered them with a generous amount of grated cheese. I popped the dish into the oven and waited anxiously for the gratin to bubble and brown.

When I finally pulled the dish out of the oven, the cheese was golden and bubbly, and the potatoes and parsnips were enveloped in a rich, creamy sauce. I couldn't wait to dig in and taste my creation.

The first bite was a revelation. The potatoes were perfectly cooked, the parsnips added a subtle sweetness, and the cream sauce was velvety smooth. The combination of flavors and textures was simply divine. I knew I had stumbled upon a recipe that would become a family favorite for years to come.

I served the gratin alongside a roast chicken and a crisp green salad, and my family devoured it with gusto. My husband declared it the best potato dish he had ever tasted, and my children begged for seconds. I felt a sense of satisfaction and pride knowing that I had successfully recreated a dish that brought joy and comfort to my loved ones.

Over the years, I have made Creamy Potato and Parsnip Gratin countless times, tweaking the recipe here and there to suit my family's tastes. I have shared it with friends and neighbors, who have all raved about its deliciousness. It has become a staple at holiday gatherings and special occasions, a dish that brings people together and warms their hearts.

As I reflect on the journey that led me to this beloved recipe, I am grateful for the serendipitous moment when that faded piece of paper fell out of my mother's old recipe book. It opened up a world of flavors and possibilities that have enriched my life in ways I never could have imagined.

And so, I continue to cook and bake, always on the lookout for new recipes and culinary adventures. But the memory of finding that recipe for Creamy Potato and Parsnip Gratin will always hold a special place in my heart, a reminder of the joy and satisfaction that comes from sharing good food with the ones we love.