Potato-Parsnip Gratin
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium onion, peeled and diced
- 3medium baking potatoes, peeled and thinly sliced crosswise
- 2teaspoons salt
- Freshly ground pepper to taste
- 3small parsnips, peeled and thinly sliced crosswise
- 1½tablespoons chopped fresh thyme
- 1½cups chicken broth, homemade or low-sodium canned
- ½cup apple cider
- 2teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
252 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 7 grams protein; 920 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
- Step 2
Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.
Private Notes
Comments
Molly O'Neill was one of my favorite food writers and a peer age. When she died in 2019 I felt so sad about her loss. Looking for a parsnip recipe for Thanksgiving and planning to use David Tanis' excellent parsnip gratin, I saw this one by Ms. O'Neill and the link to the potato article from 1996. Maybe more a celebration of potato than full on parsnip, when I make this again I'll up the parsnip and reduce the potatoes and slice the onion. But it was wonderful to remember her.