This hearty, delicious side dish epitomizes the heart of winter comfort food.
Ingredients
- 1½ lbs each of parsnips and russet potatoes, trimmed, peeled, and cut into ¼-inch-thick slices (approximately 8 cups of chopped root vegetables)
- 1 cup sliced onions
- 1 cup heavy cream
- ½ cup vegetable stock
- 1Tbsp grainy mustard
- 1 tsp thyme leaves (½ tsp if using dried)
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp grated nutmeg
- 1 Tbsp unsalted butter (for greasing baking dish)
- 1½ cup Gruyere cheese, grated
Instructions
Preheat oven to 375℉. Meanwhile, butter a 9 x 13-inch baking dish and set aside.
Whisk together cream, stock, mustard, thyme, salt, pepper and nutmeg.
In the baking dish, arrange half the parsnips, potatoes and all of the onion, then sprinkle with half the Gruyere. Add remaining parsnips and potatoes on top and press down gently. Evenly pour cream mixture over the dish and top with remaining cheese.
Cover loosely with foil and place gratin in preheated oven. Bake until mixture bubbles and vegetables are tender (about 45 minutes), then remove foil and bake for 15 more minutes, until it starts to brown on top. Remove from oven and let cool 10–20 minutes before serving.
Note: This dish can be made ahead of time and cooked covered for 45 min. When ready to serve, uncover and reheat by baking 20 minutes or until lightly browned on top and heated through.
