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Truffled Parsnip Potato Gratin
Total 1 hour and 15 minutes
Active 30 mins
Makes 4 servings
This parsnip potato gratin recipe is a standby. A rich and creamy gratin is a side dish that pairs well with almost any meal. The parsnips are great because they add earthiness and depth of flavor. Don’t skip the step of checking for doneness with a toothpick or fork. Different varieties of potatoes cook at different speeds, and you want to make sure that it’s done all the way through. The parmesan and panko together create a simple crispy crust that’s out of this world.
Ingredients
    • 1 tablespoon unsalted butter, at room temperature
    • 2 cups heavy cream
    • Kosher salt
    • 6 medium gold potatoes
    • 3 medium parsnips
    • 1/4 cup grated Parmesan
    • 1/4 cup panko bread crumbs
    Directions
    1. Preheat the oven to 350°F.
    2. Prepare a small casserole dish (choose one that is at least 2 inches deep) by greasing well with softened butter throughout the inside of the dish.
    3. Pour the cream into a mixing bowl and season with 1 teaspoon salt.
    4. Peel the potatoes and parsnips. Slice them into thin rounds, about the thickness of a nickel, with a sharp knife or mandolin. Add the slices into the cream.
    5. Layer the potato and parsnip slices into the prepared casserole dish. Pour enough of the cream from the bowl into the casserole dish so that it comes up to the top layer but does not cover the slices completely. The potatoes and parsnips will soak up some of the cream and become seasoned by the salt.
    6. Sprinkle the Parmesan and bread crumbs evenly over the top. Cover with a lid or foil and bake for 40 minutes.
    7. Remove the lid or foil and test to make sure a toothpick can easily be pushed through the potatoes and parsnips with no resistance.
    8. Under a low broil, brown the top until it is golden brown. Cool for 5 minutes before serving.