Skip to main content
Epicurious

Creamy Potato-Parsnip Gratin

4.2

(9)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 1/3 pounds unpeeled Yukon Gold potatoes, scrubbed, cut into 1/8-inch-thick rounds
4 Turkish bay leaves
1 2/3 pounds large parsnips, peeled, cut into 1/8-inch-thick rounds
2 cups whipping cream
2 cups half and half

Preparation

  1. Step 1

    Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)

    Step 2

    Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.

TagsGratinYukon Gold PotatoPotatoRoot VegetableVegetableParsnipSideDinnerVegetarianGluten FreeNut FreeMake AheadOven BakeBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.