Food Friday - potato and parsnip gratin

November 6, 7:20 AMLexington Gardening ExaminerBobbi Rightmyer

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Lexington Gardening Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Creamy Potato and Parsnip Gratin
Bobbi Rightmyer

Because Parsnips like a little taste of frost to make them more delicious, they are probably one of the last things you will be harvesting from your garden.  Why not try this yummy recipe for a cold autumn night?  Comfort food is a great thing.

Creamy Potato and Parsnip Gratin

• 8 Potatoes
• 8 Parsnips
• 1 garlic clove, halved
• 1 tsp Thyme (fresh is best; dried okay)
• Salt and pepper
• 1 1/2 to 2 cups whipping cream
  
  
  Peel and thinly slice potatoes and parsnips. Generously butter 13x9 inch casserole dish; rub with garlic. Arrange single layer of potatoes in dish.
  
  Sprinkle lightly with a little of the thyme, salt and pepper. Cover with layer of parsnips. Sprinkle with seasonings. Repeat layer with remaining vegetables.
  
  Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.