Parsnip Potato Gratin

Name: Parsnip Potato Gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Garlic clove; 7-10 Tbsp some + 3 tablespoons butter; 450 g mainly waxy potatoes; 350 g Parsnips; 7-10 Tbsp salt, pepper, nutmeg; 75 g Gruyère cheese (piece); 100 g Whipped cream; 100 ml Milk; 2-3 TABLESPOONS ground and chopped hazelnuts; 75 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Garlic clove
7-10 Tbsp some + 3 tablespoons butter
450 g mainly waxy potatoes
350 g Parsnips
7-10 Tbsp salt, pepper, nutmeg
75 g Gruyère cheese (piece)
100 g Whipped cream
100 ml Milk
2-3 TABLESPOONS ground and chopped hazelnuts
75 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
7-10 Tbsp Aluminium foil

Directions

1
Peel and halve the garlic. Rub the garlic clove into an ovenproof flat dish and grease well. Peel and wash the potatoes and parsnips and slice or cut them into fine slices. Layer alternately in the mould, seasoning each layer with salt and pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Rub Gruyère directly over the gratin. Mix cream and milk. Season with salt, pepper and nutmeg and pour over evenly.
3
Mix the hazelnuts and panko and sprinkle on the gratin. Spread 3 tablespoons of butter in small pieces on the gratin and bake in the hot oven on the lowest shelf for about 50 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time.