Potato-Parsnip Gratin
Published January 6, 1996
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
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Ingredients
1 medium onion, peeled and diced
3 medium baking potatoes, peeled and thinly sliced crosswise
2 teaspoons salt
Freshly ground pepper to taste
3 small parsnips, peeled and thinly sliced crosswise
1 ½ tablespoons chopped fresh thyme
1 ½ cups chicken broth, homemade or low-sodium canned
½ cup apple cider
2 teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
54 grams carbs; 3 milligrams cholesterol; 252 calories; 1 gram monosaturated fat; 2 grams fat; 7 grams fiber; 920 milligrams sodium; 7 grams protein; 11 grams sugar
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.