Parsnip and potato gratin recipe
This classic dish is made extra tasty with the addition of parsnip to the creamy, cheesy potato mix.
See method- Serves 6
- 10mins to prepare and 1hr 45mins to cook
- 490 calories / serving
Ingredients
- 750g (1 1/2lb) parsnips
- 750g (1 1/2lb) Maris Piper potatoes
- 300ml (10 1/2fl oz) double cream
- 50ml (1 3/4fl oz) whole milk
- 1 large shallot, finely chopped
- 1 garlic clove, chopped
- 75g (2 1/2oz) grated Gruyère or mature Cheddar
- 1tbsp horseradish (from a jar)
Each serving contains
- Energy
- 2030kJ 490.0kcal
- Fat
- 33g
- Saturates
- 20g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 39.7gProtein 9.5gFibre 10.2g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Peel the parsnips and potatoes and thinly slice 3mm (1⁄8 in) thick. (Using a mandolin or food processor with an attachment saves time.)
- Heat the cream, milk, shallot, garlic and some seasoning in a saucepan. Bring to a simmer and add the parsnips. Cook for 2 minutes, then add the potatoes. After 5 minutes, scoop out the veg and layer into a baking dish. Sprinkle some of the cheese into each layer and season.
- Spoon the horseradish into the cream sauce and pour over everything. Add some more cheese. Cover with a large sheet of foil greased with oil. Bake for 1 hour, then remove the foil. Cook for another 20-30 minutes, until golden.
- See more Vegetarian recipes
