Potato-Parsnip Gratin

Vegetarian
Health score
5%
Potato-Parsnip Gratin
90 min.
8
386kcal

Suggestions


Indulge in the comforting flavors of our Potato-Parsnip Gratin, a delightful vegetarian side dish that is sure to impress at your next gathering. This rich and creamy gratin combines the earthy sweetness of parsnips with the hearty texture of russet potatoes, creating a perfect harmony of flavors that will tantalize your taste buds. With a golden, crispy breadcrumb topping and a luscious Emmentaler cheese layer, each bite is a celebration of comfort food at its finest.

Ready in just 90 minutes, this dish serves eight, making it an ideal choice for family dinners or festive occasions. The preparation is straightforward, allowing you to focus on enjoying the company of your loved ones while the gratin bakes to perfection in the oven. The aromatic blend of garlic, heavy cream, and a hint of nutmeg elevates this dish, transforming simple ingredients into a gourmet experience.

Whether paired with a hearty main course or served as a standalone delight, our Potato-Parsnip Gratin is a must-try for anyone looking to add a touch of elegance to their meal. With a caloric breakdown that balances protein, fat, and carbohydrates, you can savor this dish without guilt. So gather your ingredients, preheat your oven, and get ready to impress your guests with this delectable side dish that embodies warmth and comfort in every bite!

Ingredients

  • servings pepper black freshly ground
  • cup breadcrumbs fresh
  • ounces swiss cheese shredded
  • medium garlic clove minced
  • cup cup heavy whipping cream 
  • tablespoon kosher salt 
  • servings nutmeg freshly ground
  • tablespoons olive oil 
  • pound parsnips 
  • 1.5 pounds baking potatoes 
  • tablespoons butter unsalted plus more for coating the baking dish cut into small pieces, ()

Equipment

  • sauce pan
  • oven
  • mixing bowl
  • baking pan
  • aluminum foil
  • spatula

Directions

  1. Heat the oven to 425°F and arrange a rack in the middle. Lightly coat a 2-1/2-quart baking dish with butter and set aside.
  2. Heat the olive oil in a small saucepan over medium heat until shimmering, about 3 minutes.
  3. Add the garlic and cook, stirring occasionally, until softened but not browned, about 2 minutes.
  4. Add the cream and salt, season with pepper and a pinch of nutmeg, stir to combine, and cook until the cream is simmering but not boiling; remove from the heat and set aside.Peel, trim, and slice the parsnips crosswise into 1/8-inch-thick rounds.
  5. Place in a large mixing bowl. Peel the potatoes, slice crosswise into 1/8-inch-thick rounds, and add to the bowl. Toss the potatoes and parsnips until evenly combined and set aside.Evenly layer half of the potato-parsnip mixture in the prepared dish. Dot with half of the butter and sprinkle with half of the cheese. Evenly layer the remaining half of the potato-parsnip mixture in the dish and pour the warm cream mixture evenly over the top. Dot with the remaining butter and sprinkle with the remaining cheese.Cover the dish with foil and bake until the potatoes and parsnips are tender when pierced with a fork, about 35 to 40 minutes.
  6. Remove the foil and sprinkle the breadcrumbs evenly over the gratin, pressing them down lightly with the back of a spatula (this helps them absorb some of the moisture and keeps them from browning too fast). Return the gratin to the oven uncovered and bake until the top is golden brown, about 10 minutes more.
  7. Let rest at least 5 minutes before serving.

Nutrition Facts

Calories386kcal
Protein7.44%
Fat54.27%
Carbs38.29%

Properties

Glycemic Index
36.97
Glycemic Load
16.53
Inflammation Score
-6
Nutrition Score
13.709565100463%

Flavonoids

Myricetin
0.02mg
Quercetin
0.59mg

Nutrients percent of daily need

Calories:386.16kcal
19.31%
Fat:23.81g
36.62%
Saturated Fat:12.95g
80.91%
Carbohydrates:37.78g
12.59%
Net Carbohydrates:32.82g
11.93%
Sugar:5.54g
6.16%
Cholesterol:55.26mg
18.42%
Sodium:1003.38mg
43.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.34g
14.69%
Manganese:0.67mg
33.71%
Vitamin B6:0.4mg
19.92%
Fiber:4.96g
19.86%
Vitamin C:15.19mg
18.42%
Potassium:643.27mg
18.38%
Vitamin K:19.02µg
18.11%
Vitamin B1:0.27mg
17.89%
Phosphorus:175.64mg
17.56%
Folate:67.96µg
16.99%
Calcium:147.98mg
14.8%
Vitamin A:674.65IU
13.49%
Magnesium:50.6mg
12.65%
Vitamin E:1.85mg
12.33%
Selenium:8.11µg
11.59%
Vitamin B2:0.19mg
11.39%
Copper:0.22mg
11.24%
Vitamin B3:2.24mg
11.18%
Iron:1.88mg
10.45%
Zinc:1.23mg
8.19%
Vitamin B5:0.8mg
7.95%
Vitamin B12:0.32µg
5.35%
Vitamin D:0.58µg
3.87%
Source:Chow