Photo: Lars Blankers
Potato-Parsnip Gratin Recipe
11 ingredients
1 hr 30 min
8 servings
openrecipes
Parsnips and a crunchy fresh-breadcrumb topping add a new dimension to a Thanksgiving side dish.
Estimated Nutrition (whole recipe, rough)
1078
Calories
26g
Protein
42g
Fat
150g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 4 medium garlic cloves, minced
- 1 cup heavy cream
- 1 tablespoon kosher salt
- Freshly ground black pepper
- Freshly ground nutmeg
- 1 pound parsnips
- 1 1/2 pounds russet potatoes
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces, plus more for coating the baking dish
- 1 cup shredded Emmentaler cheese (about 2 to 3 ounces)
- 1 cup fresh breadcrumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes