She Strengthens

Elevate Your Thanksgiving Table with This Creamy Parsnip and Potato Gratin

When it comes to side dishes, it’s all about finding that perfect balance of flavors and textures. That’s why we’re obsessed with Chef Charlie Palmer’s creamy parsnip and potato gratin, a game-changing recipe that’s sure to impress your guests.

A Sweet and Savory Twist

By adding parsnips to the classic potato gratin, Palmer brings a sweet and subtle vanilla note to the dish. The fresh breadcrumbs add an extra layer of crunch, making this side dish truly unforgettable.

Getting Started

To make this gratin, you’ll need to create a quick cream and garlic sauce on the stovetop. Then, layer the sauce with sliced potatoes, parsnips, and Emmentaler cheese in a baking dish. Don’t forget to sprinkle on that crunchy breadcrumb topping towards the end of the baking time.

Tips and Tricks

When slicing your potatoes and parsnips, use a good-quality mandoline to get even, thin slices. Be careful not to apply too much pressure, as this can cause the vegetables to become thicker on one side. Instead, use a gentle forward motion to get the perfect slice.

Make-Ahead Magic

This gratin can be made ahead of time, refrigerated, and then reheated in the oven when you’re ready to serve. Simply cover it with foil and bake at 350°F for about 25 minutes, then finish it off with the breadcrumb topping.

The Recipe

Ingredients:

• 2 tablespoons olive oil
• 4 medium garlic cloves, minced
• 1 cup heavy cream
• 1 tablespoon kosher salt
• Freshly ground black pepper
• Freshly ground nutmeg
• 1 pound parsnips
• 1 1/2 pounds russet potatoes
• 4 tablespoons unsalted butter (1/2 stick), cut into small pieces, plus more for coating the baking dish
• 1 cup shredded Emmentaler cheese (about 2 to 3 ounces)
• 1 cup fresh breadcrumbs

Instructions:

1. Preheat your oven to 425°F and arrange a rack in the middle.
2. Lightly coat a 2-1/2-quart baking dish with butter and set aside.
3. Heat the olive oil in a small saucepan over medium heat until shimmering, about 3 minutes.
4. Add the garlic and cook, stirring occasionally, until softened but not browned, about 2 minutes.
5. 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.
6. Peel, trim, and slice the parsnips crosswise into 1/8-inch-thick rounds. Place in a large mixing bowl.
7. 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.
8. 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.
9. 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.
10. Cover the dish with foil and bake until the potatoes and parsnips are tender when pierced with a fork, about 35 to 40 minutes.
11. Remove the foil and sprinkle the breadcrumbs evenly over the gratin, pressing them down lightly with the back of a spatula.
12. Return the gratin to the oven uncovered and bake until the top is golden brown, about 10 minutes more. Let rest at least 5 minutes before serving.

Yield: 8 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes