Parsnips add an elegant twist to this classic. Parboiling the slices saves baking time and keeps them from absorbing too much sauce.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
10 mins
total:
1 hr
Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.

  • Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray; sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.

Nutrition Facts

157 calories; fat 8g; saturated fat 3g; protein 4g; carbohydrates 17g; fiber 2g; sodium 307mg; sugars 2g.
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