Potato and Parsnip Dauphinois Recipe

1      Reviews by:    Phebe Walker   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. Food Category:    Vegetables Cuisine Origin:    Northeastern    Servings:12 Nutrition facts:165 calories6.6 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   1 Hour Total Time:   1 Hour 35 Minutes

INGREDIENTS

• 2 pounds potatoes, thinly sliced
• 1 pound parsnips, thinly slice
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1/4 cup butter
• 1/2 cup grated Gruyere or Cheddar cheese
• fresh nutmeg, grated
• salt and freshly ground black pepper
• 1/2 pint light cream or half-and-half
• 1/2 pint milk

DIRECTIONS

• Lightly grease a large shallow ovenproof dish. Preheat the oven to 350°F.
• 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.
• 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.
• 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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