Potato And Parsnip Gratin

Ingredients

• Servings: 6
• 3 yukon gold potatoes, peeled
• 2 parsnips, peeled
• 2 cloves garlic, minced
• 1 tablespoon butter, melted
• salt and ground black pepper to taste
• 1 teaspoon fresh thyme leaves, divided
• 2 ounces finely grated parmigiano-reggiano cheese, divided
• 3/4 cup creme fraiche, divided
• 1 cup chicken broth
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place potatoes and parsnips in a bowl of cold water.
• preheat oven to 375 degrees f (190 degrees c). place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish.
• slice potatoes very thin using a mandoline slicer.
• layer 1/3 potato slices into the bottom of the prepared baking dish. season with salt and black pepper. sprinkle a few thyme leaves potato slices and a light dusting of parmigiano-reggiano cheese. spoon about 3 tablespoons creme fraiche over cheese.
• thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, parmigiano-reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. dust with salt. arrange last 1/3 potato slices on top and season with salt.
• pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. shake dish gently to eliminate air . gently spread remaining 2 tablespoons creme fraiche over the potatoes. sprinkle cayenne and remaining parmigiano-reggiano cheese over the top.
• bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.