If there is one phrase which sums up spending Saturday night at home in your twenties, it’s FOMO (fear of missing out). As an addict of Facebook, Twitter and Instagram, the decision to have a quiet night in is faced with a barrage of photos of everyone you know having the best time ever in an array of locations that don’t involve their sofa.As my twenties creep to a close, the battle with FOMO is slowly being won by the need to catch up on sleep and save money. This dish is the kind of unhealthy thing I can’t justify making on a regular basis, but every now and again, when I want filling comfort food, this is the way to go. This should serve four as a small side dish.
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Parsnip and Potato Gratin with Thyme
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
A cozy food to keep you warm with plenty of cream to bring on a satisfying winter hibernation.
Ingredients
- 1 3/4 lb (750 g) parsnips, peeled and very thinly sliced
- 1 large white onion
- 3 cloves of garlic, roughly chopped into large pieces
- a few sprigs of thyme
- 10 peppercorns
- 1 cup (250 ml) cream
- a pinch of nutmeg
- Butter, for greasing the dish
Instructions
- Butter a medium sized gratin dish or any oven safe dish.
- Heat the cream with the garlic, thyme, peppercorns, and nutmeg until it’s starting to boil then leave to infuse for 10 minutes.
- Repeat.
- Layer the onion and the parsnips in the dish.
- Season the cream and pour over the parsnips.
- Bake at 200C for 30-40 minutes while wrapped in tinfoil, checking with a fork after 30.
- You want the parsnips to be al dente.
- Cook uncovered for an additional for an additional 15-20 minutes so the top can crisp (keep an eye to make sure it doesn’t burn).
- Leave to sit for 20 minutes to settle before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 270
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Frequently Asked Questions
Why does the recipe say to heat the cream twice?
Step 2 says to heat the cream with the garlic, thyme, peppercorns, and nutmeg until it starts to boil, then leave it to infuse for 10 minutes — and step 3 simply says “Repeat.” That second heating drives more flavor from the aromatics into the cream before it is strained and poured over the layered parsnips and onion.
Should the parsnips be fully soft when they come out of the oven?
No — the recipe deliberately targets al dente. After 30–40 minutes covered in foil at 200°C, check with a fork; the parsnips should be tender but still have some resistance. You then remove the foil and bake uncovered for an additional 15–20 minutes to crisp the top, keeping a close eye so it doesn’t burn.
Why does the recipe call for a 20-minute rest before serving?
The instructions say to leave it to sit for 20 minutes to settle. This allows the cream sauce to thicken slightly as it cools and makes the gratin easier to portion without the layers sliding apart when you cut into it.
When you say “season cream” I assume you mean salt. If so, you might want to include “Salt to taste” in the ingredients list. Otherwise, looks like a good recipe. I am making it now.