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www.RecipeFaire.com Presents:
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Potato and Parsnip Dauphinois
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by:
Phebe Walker
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Potato and Parsnip Dauphinois Recipe layers potatoes, parsnips and onions in a casserole dish, sprinkles with nutmeg and cheese then sauces with milk and light cream before baking to create a wonderfully tasty potato recipe.
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INGREDIENTS
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2 pounds potatoes, thinly sliced
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1 pound parsnips, thinly slice
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1 onion, thinly sliced
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2 garlic cloves, crushed
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1/4 cup butter
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1/2 cup grated Gruyere or Cheddar cheese
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fresh nutmeg, grated
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salt and freshly ground black pepper
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1/2 pint light cream or half-and-half
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1/2 pint milk
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DIRECTIONS
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1:
Lightly grease a large shallow ovenproof
dish. Preheat the oven to 350°F.
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2:
Layer the potatoes with the onion and
parsnips. In between each layer, dot the
vegetables with garlic and butter. Sprinkle
on most of the cheese, add the nutmeg and season well.
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3:
Heat the cream and milk together in a saucepan until hot but not boiling.
Slowly pour the creamy mixture over the
vegetables, making sure it seeps underneath them.
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4:
Scatter the remaining cheese over the
vegetables and grate a little more nutmeg
on top. Bake for about an hour or until the potatoes are tender and the top is bubbling and golden
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