It really is astonishing just how many mouth-watering and delicious ways there are to cook perfect potatoes. One of the most tried-and-tested classic potato dishes out there is a 'potato gratin', or thinly sliced potatoes baked with a crispy crust of cheese on top. We love a good twist on a classic, and this stellar recipe from
Food Wishes utilizes the incredible earthy flavor of parsnips to bring this traditional casserole into a whole new realm of deliciousness. This recipe for potato and parsnip gratin is truly out of this world.
For this recipe, you will need parsnips, yukon gold potatoes, minced garlic, butter, salt, pepper, thyme leaves, grated parmesan cheese, creme fraiche (
you can substitute sour cream or heavy cream for this if you have it on-hand), chicken broth and cayenne pepper (optional).
1.
Food Wishes melts the butter before adding it in to the bottom of the casserole dish along with the minced garlic, making sure that the entire bottom of the dish is covered in butter.
2. Once the dish is well-buttered, peel the parsnips and potatoes and discard the skins. Then, use the peeler to peel thin strips of the parsnip to later add to the casserole. Using a sharp knife or mandolin, slice the potatoes as thinly as possible and set to one side.
3. Take about 1/3 of the thinly sliced potatoes and lay them on top of the garlic and butter, using them to layer the bottom of the dish. These potato slices should overlap a little bit. Season this layer of potatoes generously with salt and pepper and a sprinkling of thyme leaves.
4. Next,
Food Wishes sprinkles parmesan cheese over the seasoned potatoes before spooning some creme fraiche over the top. Half of the peeled parsnips are then layered over the top of the creme fraiche and seasoned with a pinch of salt.
5.
Food Wishes then repeats steps 3 + 4 on top of the parsnips to create a second layer on the gratin; beginning first with 1/2 of the remaining sliced potatoes (seasoned again with salt, pepper and a pinch of thyme), then the parmesan, creme fraiche and the second half of the peeled parsnips.
6. Once the last of the sliced parsnips have been spread out in the dish,
Food Wishes adds the final layer of sliced potatoes on top, spreading them out as evenly as possible over the parsnips. Chicken broth is then poured slowly over the entire gratin, until just about reaching the top (but not quite). Try to cover the top layer of the potatoes as you pour the stock, as this will help to keep them glossy as they crisp up in the oven.
7. The final step before placing this beautiful gratin in the oven is to pour the remainder of the creme fraiche over the potatoes and top it off with a sprinkling of (optional) cayenne and the remainder of the grated parmesan cheese. The casserole is then placed into the oven preheated to 375° F and left to cooke for 45 - 60 minutes, or until a golden brown crispy crust forms over the top.
