Moosewood - Potato Parsnip Gratin

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* Exported from MasterCook *

 

Potato Parsnip Gratin

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup chopped shallots or onions

2 garlic cloves -- minced or pressed

1 tablespoon minced fresh thyme -- (1/2 teaspoon dried)

1 teaspoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup milk

1 cup heavy cream

6 cups peeled sliced potatoes *

2 cups peeled sliced parsnips

1 cup grated Gruyere cheese -- lightly packed

 

Preheat the oven to 350'. Lightly oil a 7 x 11 x 3-inch baking pan.

 

Combine the shallots, garlic, thyme, rosemary, salt, and pepper. Evenly sprinkle

half of this mixture into the bottom of the prepared baking pan. Combine the

milk and cream and pour half of it into the pan; it will disperse the other

ingredients. Layer with half of the potatoes and half of the parsnips, pressing

the vegetables evenly into the milk mixture. Sprinkle with the remaining shallot

mixture. Layer on the rest of the parsnips and top with the remaining potatoes.

Pour the last of the milk mixture over all and finish with the grated cheese.

 

*Cut the potatoes in half lengthwise, especially if they are large, and then

thinly slice them crosswise.

 

Bake, uncovered, for 45 to 60 minutes, until the vegetables are tender and the

top is crisp and golden brown. After the first 30 minutes, rotate the pan in the

oven to ensure uniform baking. Remove from the oven and let stand for 2 to 3

minutes until the potatoes absorb any remaining liquid.

 

PER 12-OUNCE SERVING: 422 CALORIES, 11.8 G PROTEIN, 21.9 G FAT, 46.7 G

CARBOHYDRATES,

13.9 G SATURATED FATTY ACIDS, 74.5 MG CHOLESTEROL, 508.1 MG SODIUM, 3.2 G TOTAL

DIETARY FIBER

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 by Moosewood, Inc. "

 

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Per Serving (excluding unknown items): 246 Calories; 24g Fat (86.1% calories

from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol;

586mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 5 Fat.

 

NOTES : This creamy gratin is made in the French country tradition with a

combination of root vegetables, Gruyere cheese, and herbs

The essence of a gratin is the fusion of tastes as the slow-baking ingredients

release and

exchange their flavors. Slicing the potatoes and parsnips very thinly creates

more surfaces that can be permeated with the flavors of the other

ingredients. Try to make slices 1/16-inch thick or less it's the secret to

success for this dish.

Our Potato Parsnip Gratin is a hearty dish well complemented by marinated

vegetables, a cooked green vegetable or a salad of bitter

greens. Top off a bistro-style supper with Rustic Plum Tart (page 432).

 

Serves 4 to 6

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0