Potato Parsnip Gratin Recipe
Chef Charlie Palmer suggests this gratin as a standout side for the Thanksgiving table, and we agree. Switching up a standard potato gratin with parsnips adds a sweet vanilla note, making for side-dish greatness.
Special equipment: A good-quality mandoline is indispensable in a professional kitchen and useful here. Watch your fingers: Hold ingredients to be sliced cupped in the palm of your hand, not with your fingertips. For even slices, apply more forward than downward pressure. (Pressing down too hard will yield vegetables thicker on one side than the other, as well as feed your fingers into the blade.)
Game plan: The gratin can be made ahead through Step 4, covered and refrigerated. When ready to serve, rewarm covered in a 350°F oven for about 25 minutes, and continue with Step 5.
- 1 1/2 pounds russet potatoes
- 1 pound parsnips
- 1 cup heavy cream
- 2 tablespoons roasted garlic purée (see note below)
- 1 tablespoon kosher salt
- Freshly ground nutmeg
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
- 1/2 cup shredded Emmentaler cheese
- 1 cup fresh breadcrumbs
- Heat oven to 425°F. Lightly butter a 10-inch round or oval, 2-inch-deep gratin dish or pie plate and set aside. Peel and trim potatoes and parsnips. Slice parsnips crosswise into 1/8-inch-thick rounds, pat dry, and place in a large mixing bowl. Slice potatoes crosswise into 1/8-inch-thick rounds. Toss vegetables together and set aside.
- Warm cream in a small saucepan over medium heat until simmering but not boiling; remove from heat. Whisk in garlic purée (oil and all) and salt, and continue whisking until well blended. Season with nutmeg and pepper to taste, then return the pan to low heat.
- Place 1/2 of the vegetable mixture in the bottom of the prepared dish. Dot with 2 tablespoons of the butter and sprinkle with 1/4 cup of the cheese. Top with remaining vegetable mixture, dot with remaining butter, and sprinkle with remaining cheese. Pour warm cream over top.
- Cover the dish with foil and bake until vegetables are tender when pierced with a fork and the top is bubbling, about 35 minutes.
- Remove foil and sprinkle breadcrumbs evenly over gratin, pressing them down lightly with the back of a spatula so they absorb some of the moisture and don’t brown too fast. Return gratin to oven and bake until top is golden brown, about 10 minutes more. Remove gratin from oven and allow to rest at least 5 minutes before serving.
Note: To make roasted garlic purée, peel and smash 6 garlic cloves and place them on a square of aluminum foil. Add a splash of olive oil, fold the foil to make a packet, and roast at 350°F until soft, 15 to 20 minutes.
I made this today to take to our family Thanksgiving dinner and it was a big hit. The only negative comment I received was that someone thought I didn't use any salt, even though I did add the 1 tbsp called for in the recipe (but that person still ate it all).
The flavor of this dish is excellent, however, based on mine and my husband's evaluation, I would make the following tweaks to suit my...+READ
I made this today to take to our family Thanksgiving dinner and it was a big hit. The only negative comment I received was that someone thought I didn't use any salt, even though I did add the 1 tbsp called for in the recipe (but that person still ate it all).
The flavor of this dish is excellent, however, based on mine and my husband's evaluation, I would make the following tweaks to suit my own personal preference:
1. Less breadcrumbs. I only used about 3/4 c. as opposed to the 1 c. called for, but even that was still too much. Next time I will reduce it to 1/2 c.
2. More salt and pepper. I had to agree that it didn't taste like I added any salt at all. I was a little stingy with the pepper, but only because I tend to usually put too much in (because I like it!).
3. Not creamy or cheesy enough for my taste. I like very creamy and cheesy gratin so I would add more of both. Next time I will increase the amount of cream to 1 1/2 to 2 c. and the shredded cheese to 1 c.-COLLAPSE